2,961 saucer recipes

Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.

Turkey enchiladas with sour cream and cheddar in corn tortillas, topped with a homemade green chile and tomato sauce. A great way to use leftover turkey.

Custardy banana bread pudding made with whole wheat bread, ripe bananas, coconut, and pecans, topped with a rich butter rum sauce. A warm, comforting dessert that serves 8.

Pumpkin pudding pie with a cakey, spiced filling made from pancake mix, scented with coriander, cinnamon, and cloves, then drizzled with a warm coriander cream sauce. A fragrant twist on classic pumpkin pie.

Hot fudge pudding cake that creates its own chocolate sauce as it bakes. Cocoa batter topped with sugar and hot water, the oven transforms it into cake over fudge sauce.

Poulet a la Diable (deviled chicken) pan-seared and simmered in a double-mustard vermouth cream sauce. A classic French bistro dish for two that's on the table in 40 minutes.

Chilled zucchini basil soup pureed smooth with lemon juice and a touch of hot sauce. A light, creamy cold soup for summer that uses up garden zucchini.

Hot Dutch slaw with shredded cabbage steamed tender and dressed in a sweet-sour egg vinegar sauce. A traditional Pennsylvania Dutch warm cabbage side dish.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.

Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.

Twin cheese dip blends sharp cheddar and Roquefort with Coca-Cola, Worcestershire, and hot sauce. A retro whipped cheese spread that chills overnight for bold, tangy flavor.

Watermelon cubes with a spicy lime dipping sauce made from lime juice, salt, and hot pepper sauce. A three-ingredient summer snack ready in 10 minutes.

Pan-fried trout on a bed of buttery sauteed mushrooms, dressed with a quick lemon-cream pan sauce. A bistro-style fish supper ready in 30 minutes.

Raspberry chocolate truffle pie layers whipped chocolate ganache spiked with raspberry liqueur over a flaky crust, finished with cream and a strained berry sauce. A bistro-quality dessert.

Grilled portobello mushrooms over angel hair: meaty grilled portobello caps sliced over fresh angel hair pasta in a quick garlic cream sauce. A vegetarian main in about 45 minutes.

Beef tournedos seared, crusted with Parmesan-laced fresh corn, then finished in the oven with a roasted corn and tomato pan sauce. A summer-meets-steakhouse plate.