540 white sauce recipes

Velveted shredded chicken tossed with toasted sesame seeds, dark soy, rice wine, and Sichuan peppercorns. A classic Chinese stir-fry with silky texture in every bite.

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.

Quick, easy to make, and it tastes refreshingly delicious. Serve it as a side dish or a light yet tasty meal.

Asian-inspired plum salad dressing made with plum baby food, soy sauce, five spice powder, and garlic. A fat-free, no-cook dressing ready in minutes.

Seafood bisque started as a New year's Eve dinner tradition, New Year's 2010.

Give the barbecue a rest and use the crockpot to create this savory dish that is perfect for the summer.

Hot Hunan hoagies pile garlic-ginger marinated steak on toasted Kaiser rolls with a sesame-soy relish of mushrooms, peppers, and scallions. Asian-fusion sandwich with serious bite.

Asian plum-glazed chicken legs with a sticky five-spice, soy, and wine glaze. Oven-roasted with basting for deep lacquered color and sweet-savory Chinese flavor in one pan.

Pork salad with sliced pork loin and red peppers over mixed greens, dressed in a punchy Dijon mustard-soy sauce vinaigrette. A smart use for leftover roast pork.

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.

Louisiana shrimp remoulade with Creole mustard, horseradish, and paprika in a sharp, herbaceous olive oil dressing. A classic New Orleans cold appetizer served over lettuce or as a chilled main.

Classic Caesar dressing made from scratch with a coddled egg, anchovy fillets, garlic, Parmesan, olive oil, and fresh lemon juice. Thick, creamy, and intensely savory.

Asian flavor, make your own jerky, use any game meat or even beef

Lighter baked chili relleno squares made with egg whites, nonfat cottage cheese, low-fat cheddar, mozzarella, and chopped green chilis. Cut into a dozen portable squares that taste just as good cold as warm.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Herb-seasoned turkey burgers with tarragon and white wine, grilled and served with a homemade barbecue sauce of tomatoes, mushrooms, green pepper, garlic, and Tabasco. Makes 12 burgers for a crowd-ready cookout.