269 saucet recipes

Halibut piccata broiled with Parmesan and served with a white wine, lemon, and caper sauce. A lighter fish take on classic chicken piccata ready in 30 minutes.

Braised leeks with celery in a reduced celery-honey sauce. A clean, virtually fat-free vegetable side that lets the alliums and herbs do the talking.

Stir-fried pork with red pepper, snow peas, and rice noodles in a soy-lemongrass sauce. A quick Asian-inspired wok dinner with fresh orange slices stirred in at the end.

Marinated sirloin steak grilled and sliced into pita bread with shredded lettuce and a cool cucumber yogurt sauce. A freezer-friendly meal prep recipe for easy weeknight grilling.

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.

Sweet and sour beef stew with chuck cubes braised in a tangy ketchup, brown sugar, vinegar, and Worcestershire sauce. A retro oven-braised stew served over rice with Instant Pot directions.

Stir-fried tofu and bean sprouts with serrano chiles, oyster sauce, and fish sauce. A fast Thai-style wok dish that's vegetable-forward, protein-rich, and ready in 10 minutes.

Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Chicken a la king with sauteed breast, mushrooms, roasted red and green peppers, scallions, and a sherry-cream pan sauce. A refined, from-scratch version of the retro classic.

French-style escargots baked on mushroom caps with a white wine, garlic, parsley, and butter sauce. A classic bistro appetizer served with crusty bread for sopping up the pan juices.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Hamburg-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a tangy mustard-mayonnaise-sour cream sauce. A classic North German cold lunch.

Kazakh lemon chicken: two whole chickens roasted with ginger, saffron, nutmeg, and paprika, finished with a green olive and lemon zest pan sauce. A Central Asian-inspired feast dish for a crowd.

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.

Grilled pork loin chops marinated in white wine vinegar, Worcestershire, and garlic, served with a cold Dijon mustard sour cream sauce. A make-ahead freezer-to-grill dinner.