Sauces recipes

Baked chicken wings marinated overnight in a sticky corn syrup, soy sauce, and garlic glaze. Oven-roasted until lacquered and caramelized with a sweet-savory crust.

Flaky Southwestern biscuits loaded with diced green chiles and sharp cheddar cheese. Golden, buttery, and ready in 45 minutes from scratch.

Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.

Hot, creamy crabmeat dip with melted cream cheese, butter, garlic, and a dash of hot sauce. Just 5 ingredients and 25 minutes for the ultimate warm party dip.

Szechwan cucumber salad with wood ear mushrooms, hot chili peppers, and a tangy soy-vinegar-sesame dressing. A crunchy, spicy Chinese cold salad that comes together in 30 minutes.

Picante pot roast slow-cooks beef chuck with picante sauce, tomato, onion, garlic, cumin and oregano. Tex-Mex spin on Sunday pot roast with shreddable, fork-tender results.

Grilled shrimp and chicken skewers marinated in Dijon mustard, apple juice, soy sauce, and garlic with red peppers and zucchini. A colorful, crowd-feeding grill recipe.

A traditional Korean clear spinach soup (Malgun Sigumchi Kuk) with ground beef, garlic, scallions, and soy sauce. Simple, nourishing, and on the table in under an hour with just a handful of ingredients.

Coconut-rolled vanilla ice cream balls floating in hot cocoa spiked with cream of coconut and optional dark rum. Topped with chocolate sauce and a cherry. A showstopper hot chocolate dessert for 8.

Curry mayo dip whisks mayonnaise with curry powder, scallions, and Worcestershire for a fast 5-minute party dip. Pairs with crudites, chips, and chicken tenders.

Decadent pasta primavera with fettuccine in a rich butter cream sauce blushed pink by tomato, thickened with egg yolks, and tossed with seasonal vegetables. A classic restaurant-style pasta from the 80s.

Mini mushroom pizzettes topped with silky bechamel sauce, sauteed mushrooms, nutty Gruyere, and a snowfall of Parmigiano-Reggiano. A French-Italian hybrid appetizer baked to golden perfection.

Grilled turkey marinade built on lemon, balsamic, white vinegar, and Worcestershire with oregano, salt, and pepper. A tangy, herby soak that keeps grilled turkey juicy and savory.

Crock pot steak and gravy slow-cooks bite-size round steak in tomato sauce, cumin, and garlic for 8 hours, then thickens into rich gravy. Serve over rice or mashed potatoes.

Warm, puffy baked cheddar dip with beaten egg whites, mayo, mustard, and Worcestershire. A hot souffle-style appetizer served with tortilla chips.

Stir fry pork with snow pea pods, mushrooms, bamboo shoots, and fish sauce over rice. A quick, light Asian pork tenderloin stir fry ready in 25 minutes.