Sauces/3 recipes

Halibut Pecante pan-fries halibut fillets in butter, then pours over a sweet-tangy pecan sauce of raspberry and balsamic vinegars and roasted garlic. A 30-minute fish dinner.

Ukrainian meatless cabbage rolls filled with rice, sauteed onions, and mushrooms, baked in tomato sauce. A traditional Lenten dish that freezes beautifully.

Charleston chicken and rice toasts long-grain rice with green onions, then simmers it in chicken broth with paprika before folding in cooked chicken and pimiento. A Lowcountry one-pot dinner with a Worcestershire-mustard finish.

Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.

German herring salad with marinated fillets, tart apples, and onions layered in a tangy sour cream and yogurt sauce. Chilled for five hours and finished with fresh dill.

Make this easy, tasty and light stir-fry for a quick week-night meal with a bowl of steamed rice or a few slices of bread.

Eggs Neptune: poached eggs and sauteed crab meat on toasted English muffins, draped in a blender orange hollandaise with fresh citrus zest. Eggs Benedict's elegant cousin.

Pan-seared swordfish steaks topped with a silky grapefruit and rosemary butter sauce made from reduced grapefruit juice, shallots, and fresh rosemary. A bistro-worthy dinner for two in 45 minutes.

Kung Pao chicken: authentic Sichuan stir fry with velveted chicken cubes, blackened dried red chiles, scallions, and roasted peanuts in a glossy sweet-sour sauce. The real deal, not the sweet American version.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

Snow peas, carrots and water chestnuts give this stir-fry the very crunchy texture, and the Asian sauce adds the sweetness, sourness and spiciness. A quick, easy and tasty stir-fry is great for a weeknight.

A scrumptious dish made with jumbo pasta shells, savory ground beef, spinach and marinara sauce.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Do you love Bloody Marys? Do you love herring? Then, you'll LOVE this cocktail!

Fish timbales made with pureed cod or halibut, eggs, and nutmeg, baked in a water bath and served with a creamy curry sauce. An elegant seafood dinner from classic French technique.

Another new way to enjoy all the healthy benefits of herring!