56 SAUCES/31 recipes
Carne asada with round steak marinated in red wine vinegar, sage, savory, and paprika, then grilled and sliced thin. Served on warm flour tortillas with onions, green chiles, salsa, and guacamole. Build-your-own taco night.
A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.
Swiss steak with flour-pounded round steak braised in tomatoes, onions, celery, and green pepper. A retro skillet supper simmered fork-tender in 90 minutes.
Stir-fried fresh vegetables and tofu are served with quina that is packed with fibre and protein. And it is so quick and easy to make, within less than 15 minutes, a delicious and refreshing meal appears.
Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.
Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.
Grilled Chicken Sandwich with Smoky Red-Onion Salsa recipe
Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.