10,000 SAUCES recipes
Cajun dirty rice with ground chicken gizzards, livers, and pork cooked in the holy trinity with Tabasco, cumin, and paprika. Authentic bayou flavor in every forkful.
Oyster stir-fry with fresh shucked oysters, ginger, sesame, and sherry, finished with a bright honey-lemon sauce over crisp bok choy. Restaurant-style Cantonese seafood done in 30 minutes.
Hot Indian chicken curry blooms cumin and cardamom in oil, then builds a tomato-onion masala with ginger, garlic, and Thai chili. Garam masala spiced, served over rice.
Light turkey jambalaya: a Louisiana-style one-pot rice dish built with lean turkey breast and turkey sausage instead of pork and andouille. All the Creole flavor, half the fat.
A very simple dinner for when you don’t have a lot of time to prepare a meal. Use brown rice noodles instead of the white variety to take advantage of the additional fibre they contain. Add other steamed / fresh vegetables to make the meal more substantial.
This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.
Crawfish aubergine with crispy breaded eggplant topped by crawfish tails in a Parmesan cream sauce spiked with Tabasco. Where Cajun meets Italian on one glorious plate.
Hot and sour soup with tofu, snow peas, red bell pepper, and water chestnuts in a tangy, spicy broth thickened with cornstarch. A vegetable-loaded Chinese-style soup ready in under an hour.
Halibut steaks Marengo with a rich tomato-mushroom sauce, Greek olives, and a parsley-garlic-lemon gremolata. A classic French-inspired fish dish thickened with beurre manie.
Szechwan eggplant and tofu stir-fry with soy-sherry-ginger sauce and a cayenne kick. A vegan Sichuan-style wok dish that turns eggplant silky and tofu deeply flavored.
Green chili with three meats, roasted poblano peppers, fresh cilantro, and beer. Slow-simmered for two hours and finished with beurre manie for serious richness and body.
Popular Chinese dish from the Sichuan region containing bean curd cooked in a spicy pepper and black bean sauce. Fermented black beans have long been used to boost digestion and support immune function. The process of fermentation also increases the vitamin B and omega-3 fatty acid content of the beans. Adding fermented foods to one’s diet is one of the best ways of creating a protective environment in the gut against harmful pathogenic bacteria and other organisms.
Homemade ravioli filled with seasoned chicken, sage, mace, and Parmesan, topped with a quick tomato basil sauce. An Italian classic with a lighter white meat filling and a splash of brandy for depth.
Pizza-style chicken meatloaf baked in a clay pot with oregano, pizza seasoning, and Parmesan, topped with pizza sauce, mozzarella, and mushrooms.
New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.