Sauces/58 recipes

A layered Mexican tortilla casserole with spinach, corn, zucchini, and Monterey Jack in a smoky roasted green chili-tomato sauce. Think vegetarian enchilada lasagna, stacked and baked.

Slow cooker ground turkey tacos with mushrooms, tomato paste, white wine, and pickling spices, topped with a homemade yogurt cream sauce with nutmeg.

Homemade white stock made the classical French way: blanched beef, veal, and chicken-feet bones simmered with mirepoix and a sachet of herbs for up to 18 hours. Crystal-clear, gelatin-rich, and the foundation of every great sauce.

Homemade chicken shawarma: yogurt-marinated thigh meat layered with spinach and roasted red peppers, baked into a stacked loaf, sliced thin, and served on fresh chapati flatbread with tzatziki.

Grilled jumbo shrimp marinated in citrus zest and herbs, served over sauteed vegetables with a triple-citrus honey-Dijon vinaigrette. An elegant plated dinner.