950 saucer recipes

Steamed salmon fillets crowned with a bright orange-thyme butter sauce. A four-ingredient dinner that leans on quality fish and citrus to do the work.

Pan-seared salmon fillets under a crisp horseradish-breadcrumb crust, finished in the oven and served with a creamy double-mustard horseradish sauce. A bold, restaurant-worthy fish dinner.

Seared sea scallops on garlicky sautéed spinach with a hoisin-butter pan sauce. A 25-minute Asian-inspired date-night dinner with restaurant-quality caramelized scallops.

English muffin pizzas topped with pepperoni, Monterey Jack cheese, and pizza sauce. A quick kid-friendly snack or lunch ready in under 30 minutes.

Learn how to cook taro root two ways: boiled like potato or stir-fried with chard, garlic, and oyster sauce. A quick, beginner-friendly side dish bursting with earthy flavor.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.

Prawn pate with minced shrimp, cream cheese, butter, sour cream, and a kick of hot sauce. A smooth, no-cook seafood spread served on hot toast triangles as an elegant appetizer.

Two-ingredient crockpot chicken with sweet and spicy sauce. A whole chicken slow-cooked breast-down for juicy, saucy, fall-off-the-bone results every time.

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

Roast pheasant with ramps and wild mushrooms: tender pheasant roasted atop wild ramps, finished with sauteed mushrooms and thyme in a white wine pan sauce. A foraged spring feast straight from the Appalachian woods.

Sole fillets baked in Sauterne wine with whole mushrooms, then glazed with a reduced wine and egg yolk cream sauce. A classic French fish dish with elegant simplicity.

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.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Baked orange roughy marinated in white wine, coated in seasoned breadcrumbs, and topped with a yogurt and green onion sauce. A light, healthy fish dinner ready in under an hour.

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.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.