Search

This article from Allrecipes provides three recipes for summer sauces: Grilled Tuna Steaks with Wasabi-Blueberry Sauce, Flatbreads with Roasted Red Pepper Sauce, and Seared Scallops with Corn Sauce. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also offers tips for adapting the recipes to specific dietary needs, such as reducing added sugars, sodium, and saturated fat. The recipes are accompanied by colorful photos and positive reviews from users. [Extracted from the article]

Food & Wine magazine conducted a taste test of 100 store-bought tomato sauces to determine the best options in various categories. The top choices included Monte's Original Family Recipe Tomato Sauce for overall best sauce, Carmine's Tomato Basil for best old-school red sauce, La San Marzano Marinara Sauce for best imported sauce, Newman's Own Tomato & Basil for best value, Rao's Homemade Marinara Sauce for most reliable, Aldi Specially Selected Premium Marinara Sauce for best grocery store brand, Lucini Rustic Tomato Basil Sauce for most versatile, Michael's of Brooklyn Fresh Tomato & Basil Sauce for best for baking, Vesper Brothers Tomato Basil Sauce for just like grandma's, and Mezzetta Family Recipes Tomato Basil Sauce for best base. Each sauce was evaluated based on its flavor, texture, and quality. [Extracted from the article]

I photography by i VICTOR PROTASIO Japanese Eggplant With Black Garlic - Tahini Dressing TOTAL 30 MIN; SERVES 4 I Black garlic gives this tahini dressing a subtly tangy, molasses-like flavor. Add cooked eggplant, chile mixture, and remaining 2 tablespoons soy sauce to skillet; cook, stirring constantly, until eggplant absorbs chile mixture, about 1 minute. I - ROB RUBBA, OYSTER OYSTER, WASHINGTON, D.C. i B MAKE AHEAD b Black garlic - tahini dressing can be stored in an airtight container in refrigerator up to 4 days. [Extracted from the article]

The season's healthiest, most delicious vegetables are in their prime right now. To showcase their richness, we paired them with bold spices, zesty sauces, and earthy herbs. The result: exciting, [...]

Allison Collins, the second-generation owner of Mumbo Sauce, is working to preserve the history and cultural significance of her family's business. Mumbo Sauce, a tomatoey, vinegar-based barbecue sauce, was created by Allison's father in the 1950s and has become one of the oldest Black-owned bottled sauces in the United States. Allison is archiving the history of Mumbo Sauce through visual documentation, interviews with participants, and gathering memorabilia. She hopes to write a book or create a short documentary to share the story of Mumbo Sauce and its lasting impact. [Extracted from the article]

Scrape off excess marinade from lamb, and discard remaining marinade in bag. These four fresh, savory formulas start off as marinades and easily transform into finishing sauces, adding big flavor to every summer meal. Remove chicken thighs from marinade; discard marinade. [Extracted from the article]

The prep you do is what makes good grilled vegetables great, says chef Stephanie Izard, the owner of Girl & the Goat restaurant in Chicago, a Top Chef winner, and [...]

These deeply flavorful dishes are filled with nourishing feel-good ingredients, like healthy whole grains; vitamin-packed vegetables, and protein-rich seafood; to revitalize and provide cold-weather comfort. Black Bean, Orange & Feta [...]

With creative toppings like farro 'sausage' and crusts made from squash and spelt, pizza has never been more exciting--or better for you. Start with the recipes here, then play with [...]

Festive, gorgeous, jewel toned: These healthy dishes pack huge taste into small bites. Make them all for a gathering to graze on, or combine several for a sit-down dinner. Either [...]

Place turkey, onion, panko, Worcestershire sauce, 1 ½ tablespoons of the oil, 2 teaspoons of the garlic, 2 teaspoons of the thyme, 1 teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl; gently mix together using your hands just until incorporated. SPICE IT UP Add a kick to this dish by stirring 1 teaspoon grated fresh ginger or ½ teaspoon diced jalapeño chile in the pan along with the garlic. Sprinkle both sides of steak evenly with 1 ½ teaspoons of the salt and 1 teaspoon of the pepper. Bone-in, skin-on chicken thighs ½ tsp. black pepper 1¼ tsp. kosher salt, divided ½ cup thinly sliced yellow onion (from 1 small onion) 2 Tbsp. drained capers 3 large garlic cloves, chopped (1 ½ Tbsp.) 1 Tbsp. dried Italian seasoning 1 (28-oz.). [Extracted from the article]

This article from People magazine provides a recipe for Crunchy Beef & Cheese Taquitos With Avocado Sauce. The author, Jenny Martinez, describes the taquitos as a great variation for Taco Tuesdays or unexpected dinner guests. The recipe includes ground beef, chipotle peppers, garlic, chicken bouillon powder, serrano chiles, avocados, corn tortillas, Oaxaca cheese, canola oil, and sour cream. The instructions guide readers through the process of cooking the ground beef, making the avocado sauce, assembling and frying the taquitos, and serving them with the sauce and sour cream. The recipe serves 8 people and takes about 1 hour to make. [Extracted from the article]

This article from People magazine features a recipe for shrimp with dill sauce by chef José Andrés. The chef recommends flipping the shrimp when the color changes from blue to slightly orange to prevent overcooking. The recipe combines sweet shrimp, fresh dill, butter, and lemon to create a flavorful sauce. The article includes step-by-step instructions for preparing the dish and suggests serving it with bread to soak up the sauce. The recipe serves four people and takes about 20 minutes to make. [Extracted from the article]

This article from People magazine features a recipe for pan-seared steak with olive and parsley sauce by Kat Ashmore. The recipe involves patting the meat dry before cooking and chilling it overnight to help the moisture evaporate. The steak is seasoned with canola oil, black pepper, and salt, and cooked in a cast-iron skillet until caramelized. The olive vinaigrette, made with olives, parsley, Worcestershire sauce, vinegar, olive oil, garlic, and coriander, is poured over the sliced steak before serving. The recipe serves four and takes about one hour to make. [Extracted from the article]

LITTLE GREEN BREAKFAST TACOS Top griddled flour or corn tortillas with scrambled eggs, crumbled queso fresco, hot sauce, and a finishing drizzle of Little Green Dress. Sandwich cheese between buttermilk biscuits and bake in foil until the biscuits crisp and the cheese melts into a lacy skirt around the edges. The recipes in chef Vivian Howard's latest cookbook, This Will Make It Taste Good, are the kind of kitchen tricks that are deceptively simple and wholly genius. [Extracted from the article]

BARBECUE FANS used to have just one favorite sauce. Texas-Style Barbecue Sauce p. 112 South Carolina-Style Mustard Sauce p. 112 Alabama-Style White Sauce p. 112 KREUZ MARKET LOCKHART, TEXAS For years, the menu board at Kreuz Market, a classic Central Texas brisket joint, announced in bold letters: "No Barbecue Sauce. Charlie Vergos Rendezvous Mild Barbecue Sauce hogsfly.com With a thick tomato base, the reddish-orange sauce is only slightly sweet and has a nice, tangy bite from vinegar and mustard - a fine example of the Memphis style. [Extracted from the article]

The way we eat today calls for no rules-just fresh, healthy ingredients and innovative combinations that taste as good for breakfast and lunch as they do for dinner. Start-and end-your [...]

The fresh, new approach to this beloved cuisine puts a twist on traditional dishes, with an emphasis on vegetables prepared in wildly creative ways. The result is bright, beautiful, and [...]

This article from People magazine features a recipe for Rigatoni with Spinach-Kale Sauce & Ricotta by British chef Julius Roberts. Roberts emphasizes the importance of simple and flavorful ingredients, stating that food doesn't have to be fancy to be good. The recipe includes lacinato kale, baby spinach, garlic, rigatoni pasta, olive oil, lemon zest, salt, ricotta cheese, and optional grated Parmesan or pecorino Romano cheese. The greens and garlic are boiled, blended with olive oil, lemon zest, and salt, and then mixed with the cooked pasta. The dish is served with a dollop of ricotta cheese, grated Parmesan, a squeeze of lemon, and a drizzle of olive oil. The recipe serves six and takes about 30 minutes to prepare. [Extracted from the article]

This article from Food & Wine provides a guide to pairing wines with tomato sauce. The author, a wine expert, explains that red wine is commonly used in Italian meals that incorporate tomato sauce. When pairing wine with tomato sauce, it is important to consider acidity, sweetness, and depth. The author recommends avoiding tannic, full-bodied reds and suggests options such as low-tannin Barbera and Dolcetto from Piedmont, Chianti Classico from Tuscany, and red wines from Mount Etna. Pinot Noir and Rhône wines are also mentioned as suitable choices. Additionally, the author suggests trying dry sparkling Lambrusco with pizza. White wines, especially light-bodied ones, are not recommended for pairing with tomato sauce. [Extracted from the article]

This article from People magazine provides a recipe for lamb chops with roasted bell pepper sauce. The author, Bee Wilson, wanted to create a sauce with nutty flavors using pantry ingredients as an alternative to traditional romesco sauce. The recipe includes instructions for marinating the lamb chops and making the red pepper sauce. The dish is described as easy to cook and the leftover sauce can be used over pasta. The article also includes the serving size, active time, and total time for the recipe. [Extracted from the article]

Scallions and onions are the season's first greens, and their bright, punchy flavor adds welcome bite and a hint of sweetness to dishes. Make them the stars of your table [...]

Tomatoes, corn, summer squash, watermelon, and peaches are all at their best right now. CRISP YOUR TOMATOES "Oven-drying cherry tomatoes concentrates their sweetness and adds dimension to a dish", Spungen says. Halve cherry tomatoes, and toss with olive oil, salt, and pepper on a parchment-lined baking sheet. [Extracted from the article]

3 WAYS TO SWITCH IT UP SWAP IN A NEW SAUCE Drizzle with ponzu, teriyaki, orwasabi mixed with mayo. GIVE YOUR TOPPING A TWIST Replace furikake with sesame seeds, shichimi [...]

The article discusses cooking tips like opting for a low-calorie cornstarch, and Frozen berries, which can be turned into a sweet and speedy sauce for farro porridge along with recipes for Chickpeas and Kale in Spicy Pomodoro Sauce and Steamed Grouper with Martini Relish and Sour Orange Sauce.

B To help the hollandaise sauce emulsify and become creamy, make sure the melted butter is warm but not hot, says Cavallari. Unsalted butter b B 3 large egg yolks plus 4 large eggs, divided b B 1 Tbsp. fresh lemon juice (from 1 lemon) b B 1 tsp. [Extracted from the article]

I Gentle heat and a watchful eye are keys to this one-ingredient wonder i Cut Small Pieces Chop the butter into 1-inch chunks rather than using a whole stick. Unsalted butter b B 1 garlic clove, smashed and chopped b B ¼ cup coarsely chopped fresh sage leaves (from 1 [.5-oz.]. [Extracted from the article]

Several recipes are presented including the gingerbread-caramel sauce, roast beef with shallots, and cornmeal, cherry, and white-chocolate-chunk biscotti.

Bold. Vegetable forward. Exciting. This is what today's stews look and taste like, thanks to creative combinations of spices, condiments, and sauces and lots of fresh ingredients. 'As the diversity [...]

B 2. b Remove lamb from the marinade, scraping off any excess, and evenly divide among 12 (6-inch) skewers. Persian cucumbers, grated and drained b B ½ cup loosely packed fresh mint leaves, thinly sliced b B 1/3 cup fresh dill fronds, finely chopped b B 1. b Smash 2 of the garlic cloves, and place in a large bowl. 'The marinade is really what makes the dish, so allot enough time for your lamb to bathe in the flavorful goodness', says the author of the I Eating From Our Roots i cookbook. [Extracted from the article]

The article discusses plantation of pepper varieties into containers for decorating outdoor spaces. It offers information on tabasco, serrano that helps ward off pests and jalapeno. It presents recipe for Roasted Habanero Finishing Salt and the Serrano Ketchup. It suggest to wash and freeze peppers for use in soups and sauces.

Several recipes are presented including egg and tomato open-faced sandwiches, tuna spring rolls with pineapple dipping sauce and spicy buttermilk chicken and vegetable kebabs.

Recipes for several dishes including chicken-watercress wonton soup, shrimp and snap pea shumai, and dumpling dipping sauce are presented.

The article presents several recipes including a recipe for Smoky Salsa Verde, a recipe for Yogurt Dill Sauce and Fresh Chile Lime Sauce.

The article discusses the lessons and recipes learned by a chef during his trip to Jamaica. Topics include the taste of Curried goat same throughout Jamaica showing that consistency was a virtue, store-bought jerk sauces made being different from commercial jerk sauce, and recipes for Grilled Corn with Jerk Mayo and Coconut, Spicy Jerk Chicken, and Fresh Pineapple Salsa.