1,930 travi recipes

Cajun-style barbecue sauce simmered low with onions, sweet red bell peppers, white wine, honey, and a hint of dried mint. A from-scratch sauce with serious depth and Louisiana character.

Paprika sauce simmers sweet peppers, bacon and tomato with smoky paprika, then finishes with sour cream for a creamy, Hungarian-style sauce. Spoon it over fish or chicken in about 25 minutes.

No-cook barbecue sauce shaken together in a jar from ketchup, brown sugar, Worcestershire, vinegar, dry mustard, chili powder, and paprika. A five-minute basting sauce for grilled chicken, beef, or pork.

Pound cake slices draped in a cloud-light mascarpone sauce with brandy, whipped egg whites, and fresh berries. An Italian-style dessert that looks fancy but takes 20 minutes.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

Florida-style barbecue sauce with orange, pineapple, and mango juice mixed with dark brown sugar, ketchup, and onion juice. A sweet, tropical BBQ sauce that makes 1 1/2 quarts.

Classic Italian bechamel sauce (Salsa di Balsamella) made with butter, flour, and warm milk, seasoned with nutmeg and cayenne. A smooth, creamy base for lasagna, pasta bakes, and gratins.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Pan-fried turkey breast cutlets pounded thin and dredged in seasoned flour, cooked in butter until golden. A simple, 30-minute protein-forward dinner that works as a base for gravy, lemon sauce, or sandwiches.

Classic oil-based honey mustard dressing with Dijon, fresh lemon juice, and safflower oil. Creamy, tangy, sweet, and rich enough to coat hearty greens or use as marinade.

This is creamy, hot and perfect to serve with noodles or grilled meats.

Warm butter sauce with a hint of rum extract, made with just 4 ingredients in 20 minutes. Drizzle over bread pudding, pound cake, pancakes, or warm fruit desserts.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.

An easy 5-ingredient homemade barbecue sauce is bold, tangy, and sweet. Perfect for brushing onto chicken, steak, or even using as a dipping sauce.

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.