8,808 saure recipes

Horseradish applesauce: a sweet-and-sharp two-ingredient condiment that wakes up roast pork, ham, or veal. The grandparent of every modern fruit-and-heat sauce.

Savory mushroom and onion topper with Worcestershire sauce, ready in 15 minutes. A quick skillet sauce that adds rich, umami flavor to burgers, steaks, and grilled meats.

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.

Giblet gravy done right starts with a slow-simmered broth of turkey neck, wing tips, and giblets with aromatics, then finished with skimmed pan drippings. The backbone of every classic Thanksgiving plate.

Fresh papaya salsa with red chili, mint, lime juice, and red bell pepper. A tropical, no-cook salsa with sweet heat. Pairs with grilled fish, tacos, and chips.

Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter. It is used to flavor soups and sauces, as a garnish, and a stuffing. Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak. Spoon the precooked duxelles down the center. Roll the meat and then sauté or roast it.

This unique blend of a variety of seeds can help a marinade spice up any type of meat.

Folded Sri Lankan omelettes get sliced and bathed in a spiced coconut milk gravy with curry leaves, turmeric, and a bright squeeze of lime. Ready in just 15 minutes.

Mango lime puree blended and strained silky smooth with just two ingredients. A versatile tropical sauce for shellfish, grilled fish, ice cream, or cocktails. No cooking needed.

Lemon herb barbecued shrimp skewered and grilled with a ketchup-based sauce spiced with coriander, cumin, ginger, and cayenne. Includes chopped lemon rind for bold citrus punch.

Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.

South Indian cucumber pachadi with tamarind, green chilies, and a sizzling tempering of mustard seeds, fenugreek, and asafetida. A tangy, spicy condiment served cold.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

Pasta with pesto and grilled chicken: linguine tossed with jarred or homemade pesto and charred chicken pieces. Quick 30-minute dinner, warm or room temperature.

Sweet and fiery banana chutney with Granny Smith apples, raisins, cayenne, ginger, and apple cider vinegar, baked until thick and jammy. Makes 4 cups of bold condiment for canning.

You can't go wrong with this dish that is a perfect snack once hunting season comes around!