10,000 saure recipes

Cantaloupe and honeydew melon balls soaked in fresh watermelon juice with rum and sugar. A boozy, refreshing summer fruit dessert that chills overnight for maximum flavor.

Peking Style Noodles with Bean Sauce and Mixed Garnish recipe

Penne alla vodka with Italian plum tomatoes cooked down for 25 minutes, then simmered with cream, vodka, and red pepper flakes. Rich, creamy, and make-ahead friendly.

Nuoc cham Vietnamese dipping sauce with fish sauce, chili, garlic, vinegar, and lemon juice. The essential condiment for spring rolls, pho, rice bowls, and grilled meats.

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.

Spiced hamburgers with chili powder, cumin, and cracked black pepper seared in cast iron, served with a shallot red wine pan sauce. Restaurant-style burgers at home.

Chicken and pasta in Thai peanut sauce tosses thin spaghetti, seared chicken, broccoli and red pepper in a creamy, nutty sauce with a kick of crushed red pepper. A 20-minute weeknight dinner.

Stir-fried pork in wine sauce is a classic Chinese dish with stir-fried pork loin braised in a homemade wine lees paste of rice, yeast, soy, and sherry.

Roast pork loin rubbed with ground ancho chilies, cumin, and a bold Southwestern spice blend, served sliced on a pepper-tomato-bacon sauce reduced with red wine and veal stock.

Oyster sauce chicken (ho yow gei) is a classic Cantonese broiled chicken marinated in oyster sauce, soy, ginger, and garlic. The marinade caramelizes under the broiler into a glossy savory glaze.

Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.

Whole steamed crab in shell with a Cantonese-style curry sauce of garlic, ginger, sherry, and sweet bell pepper. Restaurant-style banquet dish with theatrical presentation.

Egg white-battered chicken chunks fried crisp in peanut oil, tossed with roasted peanuts in a spicy sauce of garlic, ginger, dark soy, sesame oil, and red vinegar. Sichuan-inspired heat at home.

Light, crispy breaded bluefish fillets baked in just 10 minutes, served with a tangy yogurt-based mock tartar sauce. Low-fat, high-protein, and ready in 20 minutes.

Grilled pork tenderloin basted in a Hawaiian-style sauce with brown and yellow mustard, horseradish, honey, brown sugar, and grilled pineapple rings on the side.

Falling chocolate cake with raspberry sauce: individual molten-centered chocolate cakes with a cracked top and gooey interior, served with bright raspberry sauce and ice cream.