In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...
Author: Cecilia Hae-Jin Lee
Author: Paul Grimes
This spicy Ethiopian dipping sauce is made from whisking berbere spice blend honey wine, beer, arak, or even just a mixture of water and honey.
Author: Yohanis Gebreyesus
Russian Dressing: it's tangy, slightly spicy, and all-around addicting!Yield: 1/2 c of dressing
Author: Sarah | Curious Cuisiniere
Author: Mark Bittman
Bechamel, also known as white sauce, is made with only 3-ingreidents: flour, butter, and milk. Use this creamy classic bechamel sauce in a casserole, souffle, lasagna or mac and cheese.
Author: Sally Vargas
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
A creamy, rich sauce of tahini (sesame paste), lemon juice, and maple syrup! Add garlic or salt for extra flavor. The perfect dressing or sauce for salads, falafel, sandwiches, and more!
Author: Minimalist Baker
An easy homemade mayonnaise recipe using whole eggs. Blends together quickly with the help of an immersion blender or food processor.
Author: Christine Benlafquih
Author: Jeanne Kelley
This Alfredo sauce recipe is one of my favorites. Actually I think it's just about everyone's favorite pasta recipe. For a special treat you can't beat cream, cheese and pasta together!
Author: Karen Ciancio
Use excess or less-than-perfect tomatoes to make a silky smooth tomato puree that is perfect for sauces, soups, stews, and even Bloody Marys.
Author: Molly Watson
Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.
Author: Anna Stockwell
Author: Rick Rodgers
Author: Jill Silverman Hough
Author: Pat Neely
Author: Jim Tarantino
Author: Arthur Schwartz
Author: David Chang