Sauces recipes

Striking black squid-ink spaghetti alla chitarra tossed with mussels steamed in white wine and tomato, finished with fresh mint. A dramatic, briny Italian seafood pasta.

Honey curried chicken baked in a sticky glaze of butter, Dijon mustard, honey, curry powder, soy, and ginger. Marinate for an hour, bake uncovered, and baste as it caramelizes.

Crispy fried yam puffs (epok-epok keladi) with a savory prawn and meat stuffing. A popular Malaysian snack with a mashed yam dough shell that fries up golden and light.

Pork tenderloin marinated 24 hours in soy sauce, ketchup, and garlic, then roasted and rolled in toasted sesame seeds. Served sliced thin with Chinese hot mustard for an Asian-inspired finish.

Taskebab, a Middle Eastern beef and eggplant stew baked in tomato sauce with basil and oregano. Fried beef and eggplant slow-simmered until the sauce permeates every bite.

Pizza muffins top split English muffins with sauce, cheese, ham, and pineapple, then broil until bubbly. A 5-minute after-school snack or lazy-night dinner.

Master flank steak marinates two trimmed flank steaks in barbecue sauce for 4 to 6 hours, then grills to your preferred doneness. A two-ingredient summer cookout staple.

Grilled beef tenderloin topped with melted Asadero cheese and a butter-mounted chipotle sauce, finished with crumbled Cotija and fresh cilantro. A Mexican-style steakhouse treatment for special-occasion grilling.

Grilled tuna steaks marinated in barbecue sauce and lemon juice, basted on the grill, and topped with spicy tomato butter. A smoky, tangy take on fresh tuna with just 4 ingredients.

Savory lentils soaked overnight and simmered tender with sauteed onions in olive oil or bacon fat and a dash of hot sauce. A simple, hearty side dish with just 5 ingredients.

Smoked BBQ chicken marinated overnight in Italian dressing, rubbed with spice, then smoked low and slow with hourly lemon mopping and a barbecue sauce glaze. Juicy, smoky chicken for the grill or smoker.

Oros prawns, a South African favorite: garlic-butter prawns tossed in a sticky-sweet, spicy glaze of orange Oros cordial and Nando's peri-peri sauce. Sweet, hot, and ready in 20 minutes.

Stilton and cream cheese stuffed between toasted pecan halves for a savory, crunchy appetizer bite. Five ingredients, endlessly snackable, and perfect for cocktail parties.

Emeril's funky fried steak: Southwest-seasoned beef cutlets double-dredged and pan-fried crisp, plated over mashed potatoes with a Worcestershire drizzle. Southern comfort with a Cajun twist.

Two-cheese meatloaf with Parmesan mixed into the meat and Monterey Jack melted over the top until bubbly. Green olives and tarragon give this loaf a bold, briny twist you won't find in a standard recipe.

A rich and delicious pasta dish that's great as an appetizer or part of a main meal.