2,961 saucer recipes

Portuguese garlic dip with cream cheese, fresh minced garlic, mayonnaise, and Worcestershire sauce. A bold, no-cook spread for chips, crackers, or crudites that takes 15 minutes.

Fettuccine tossed with canned clams, fresh tomatoes, sweet corn, garlic, and basil in a quick white-wine pan sauce. A 16-minute summer pasta that bridges pantry and farmer's market in one bowl.

Hawaiian yam bake loaded with sweet potatoes, pineapple, tempeh, and lentils in a honey-mustard sauce. A hearty vegetarian main dish baked low and slow until tender.

Pasta tossed with green peas, scallions, and fresh basil in a butter-vermouth sauce. A light, spring-inspired dish that comes together in 30 minutes.

Vietnamese lemongrass chicken (Ga Xao Xa Ot) with fish sauce, chili, and homemade caramel sauce. A fragrant, sweet-savory braise with deep golden color.

Creamy New Mexican calabacitas with sauteed summer squash, corn, green chiles, and melted cheddar in a milky sauce. A comforting, traditional side dish that comes together in 40 minutes.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.

Chicken rice burritos with cayenne-spiced rice pilaf, diced chicken, and a green chili sour cream sauce. A crowd-sized batch recipe that makes 60 burritos.

Mini upside-down cheesecakes with warm pineapple sauce: 4 individual muffin-tin cheesecakes flipped onto a pool of glossy pineapple sauce. Ready in 50 minutes.

Thin-pounded round steak dredged in dry mustard and spices, pan-fried golden, and served with a red wine and mushroom pan sauce. A bold, peppery beef dish that feeds eight.

Palak paneer made with broiled paneer wedges simmered in a creamy spinach, green chile, garlic, and ginger sauce. A classic North Indian vegetarian main with fresh, bright greens and gentle heat.

Steamed broccoli, brussels sprouts, and snap beans topped with a creamy walnut-dill-sage sauce. A vibrant plant-based dish ready in 25 minutes.

Chinese chicken with fermented black beans (dow see), green peppers, and sherry in a savory sauce. A classic Cantonese wok dish with proper velveting technique.

Sausage and beef party rye appetizers with melted Velveeta, oregano, and hot sauce. A make-ahead freezer appetizer that broils up bubbly and hot straight from the freezer.

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.

Hearty Thai chicken wraps stuffed with stir-fried veggies, curried peanut-coconut rice, and a creamy sesame-peanut dipping sauce. A filling, flavor-packed meal rolled up in a warm tortilla.