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.
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, or heck, anything.
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.
As the title promises, this recipe is simple. Maybe even beyond simple. Even so, this seasonal must tastes like summer in a can.
We have a theory for what prompted the Tyson-Holyfield incident. The real culprit? A dab of marinara, barbecue sauce, maybe even mayo.
An unexpected vinaigrette of sorts with a distinctly Asian-inspired vibe that takes its smooth, smooth heat from ginger and chile. But don’t try this on salads.
Whether you have unripe berries, overripe berries, or an abundance of the season’s most fragrant berries, say hello to your sweetly sticky solution.
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