Sauces/42 recipes

Butterflied leg of lamb marinated 12 hours in honey, orange juice, Pinot Noir, soy sauce, and garlic, then grilled until pink inside. Bold, sweet-savory marinade.

Chinese-style steamed whole chicken with a ginger-scallion dipping sauce made with smoking-hot peanut and sesame oil. Tender, juicy, and deeply flavorful.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Herb-seasoned turkey burgers with tarragon and white wine, grilled and served with a homemade barbecue sauce of tomatoes, mushrooms, green pepper, garlic, and Tabasco. Makes 12 burgers for a crowd-ready cookout.

Layered vegetarian tortilla casserole with corn tortillas, spicy tomato jalapeño sauce, melted Monterey Jack, and a sour cream topping baked until bubbly. Feeds a crowd. Serves 12.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Traditional lasagne from Bologna uses handmade egg pasta, a long-simmered pork Bolognese with white wine and cream, silky bechamel, and Parmigiano-Reggiano. No mozzarella, no ricotta, just the real deal.

Classic veal stock: deeply roasted bones, mirepoix, and caramelized tomato paste simmered for 12 to 16 hours. The professional-kitchen base for sauces and braises.

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

Hearty taco stew with ground beef, pinto beans, corn, and tomato soup seasoned with taco spices. Topped with crushed tortilla chips and Monterey Jack cheese. A thick, warming one-pot meal.

Chinese fried dumplings stuffed with pork, shrimp, water chestnuts, and ginger, served with a hot chili dipping sauce. Crispy, golden, and deeply savory.

Creamy herring salad layers marinated herring with sliced apple, onion, and a sour cream-yogurt dressing. German-style smorgasbord classic that marinates for 5 hours and finishes with fresh dill.

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

Eggs Neptune: poached eggs and sauteed crab meat on toasted English muffins, draped in a blender orange hollandaise with fresh citrus zest. Eggs Benedict's elegant cousin.

Make this easy, tasty and light stir-fry for a quick week-night meal with a bowl of steamed rice or a few slices of bread.