560 red sauce recipes

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Baked apples filled with brown sugar, raisins, cinnamon, and nutmeg, served with a simple maple yogurt sauce. Use firm tart varieties like Ida Red or Northern Spy for the best results.

Grilled tuna steaks with a pureed yellow pepper sauce, served alongside grilled zucchini, red onion, and potatoes splashed with balsamic vinegar. A colorful, restaurant-quality seafood dinner.

Red-skinned potatoes tossed in a bright parsley-cucumber sauce with dill, lemon, and scallions. A fresh, dairy-free Jewish side dish topped with poppy seeds.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.

Seared beef tenderloin with a three-citrus butter sauce made from lemon, lime, and orange juice reduced with red wine. Restaurant-level elegance, surprisingly simple.

Rhubarb-strawberry dessert sauce thickened with cornstarch and served chilled. Tart rhubarb and sweet strawberries cook into a glossy, ruby-red topping for ice cream or cake.

Sweet and tangy chicken stir-fry with pineapple chunks, red bell pepper, and zucchini in a balsamic vinegar pan sauce. A weeknight one-pan main with bright sweet-and-sour flavor.

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.

Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.

Romanesco sauce is a Spanish-inspired vegetarian pasta sauce of charred roasted red peppers, toasted almonds, garlic, and bright lemon zest, pureed and spooned over hot or cold spaghetti. Smoky, nutty, and no-cook simple.

Grilled garlic butter shrimp skewers basted with a white wine, parsley, and red pepper sauce. Serve as a main dish or appetizer straight off the grill.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Pan-seared beef tenderloin steaks with a quick red wine pan sauce, butter, and scallions. A 25-minute restaurant-quality steak dinner for two with classic French technique.