Who woulda thunk that a homemade pizza sauce could be so silken, so simple, so toss-out-every-other-sauce satiating?
A little tart, a little sweet, and a little hot, this Thai staple is both dipping and drizzling sauce. One taste and you’ll understand why it’s a classic.
An all-purpose white sauce that melds rich, creamy, and nutmeg-y, béchamel is nothing but milk, butter, flour, salt, pepper, and a pinch of spice. Simple, yes?
What could be easier than plopping some hot peppers in a bottle of booze, setting it aside for as long as you can resist, and then dribbling it over everything? Exactly.
Cayenne. Paprika. Pepper. Chili powder. Remarkable how something so simple can taste so complex. Many thanks, whoever you are, Donnie.
This stunning little sauce comes together with ease, imparting a vibrant sweet-tart-crunchiness to practically anything you can think to bestow it upon.
Tomatoes, tomatoes, tomatoes. When you’re inundated with ‘em, there’s just one thing to do with ‘em. Make sauce. And freeze it.
Not your everyday vinaigrette, this one pushes the amount of balsamic to epic proportions—to great effect. Drizzle with impunity to lend anything oomph.
This herby vinaigrette boasts ample flavor to flaunt throughout the meal on salad, veggies, grilled chicken, roast fish. Drizzle it here, there, everywhere.
Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, heck, with anything you please. Tofu, anyone?
Fresh herbs, a squeeze of lemon, and a foolproof (and fun to say!) technique lend this grilled chicken its effusive Greek accent.
Parsley, sage, rosemary, and thyme…hum…actually, basil and oregano usurp sage in this lemony marinade that’s quite lovely, even if it doesn’t conform to the lyrics.
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