Sauces/70 recipes

Tender-crisp asparagus blanched in chicken broth and drizzled with a glossy oyster sauce glaze made with rendered chicken fat, sherry, and sesame oil. A 20-minute Chinese-style vegetable side dish.

Linguine with white clam sauce keeps it simple: heavy cream, chopped clams with their briny juice, thyme, and onion salt tossed with hot pasta. A 20-minute weeknight Italian classic.

Pepper-crusted fresh tuna loin seared in a screaming hot cast iron pan, sliced thin, and served with a soy-sesame-ginger dipping sauce spiked with five spice. This Japanese-inspired tataki appetizer is ready in 20 minutes.

Curried yogurt dip with honey, lemon juice, hot sauce, and black pepper. A creamy, Indian-inspired party dip for vegetables and pita, ready in 10 minutes.

Indonesian peanut sauce with shrimp paste, dried chile, garlic, coconut milk, and crunchy peanut butter. This Saus Kacang builds deep savory flavor and is ready in 20 minutes.

Pecan wood smoked BBQ pork ribs rubbed with seasoning and slow-smoked at 220 degrees for 3 to 4 hours. Basted with barbecue sauce only in the last 20 minutes for a sticky glaze.

Vegan oatburgers with mushrooms, soy sauce, nutritional yeast, and herbs. Baked until firm with a savory, meaty flavor. Makes a big batch of 20 to 25 patties.

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.

Jezebel sauce is the Southern sweet-and-fiery condiment that stirs together fruit preserves, marmalade, dry mustard, and horseradish in 10 minutes flat. Pour it over cream cheese with crackers or serve it alongside baked ham.

Quick sauteed salmon steaks pan-finished in butter with soy sauce and garlic powder, plated with lemon. Five ingredients, 15 minutes, weeknight-dinner heroics for under $10 a serving.

Veal cutlets pan-fried with capers and deglazed with white wine and bay leaf, finished with a creamy evaporated milk sauce. A quick German-style schnitzel variation ready in 20 minutes.

Sweet and sour chicken with pineapple, bell pepper, and brown sugar-vinegar sauce. Two methods included: slow cooker (8-10 hours) or oven (2 hours). Serve over rice.

Chicken pieces poached in a seasoned broth, then baked in a robust tomato sauce loaded with green chiles and garlic. A two-step method that keeps the meat juicy while building deep, layered Mexican flavors. Feeds 8 to 10.

Fried lake trout with a cornmeal crust, finished with a quick pan sauce of butter, sour cream, and lemon. Classic Midwestern shore-lunch dish ready in 20 minutes.

Crispy fried onion patties made with flour, cornmeal, and hot sauce, dropped by the spoonful into hot oil. A quick, crunchy appetizer ready in 20 minutes flat.

Moroccan-spiced roast chicken with saffron, ginger, and cilantro, finished with a pan sauce of green olives and julienned lemon zest. Two birds roasted golden for a crowd of 10.