I never make gravy. Some people find that perplexing, but I don't like it - there's just too much fat involved. Instead, I make this mushroom ragout and spoon it over the turkey and on the side.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Steven Raichlen
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato...
Author: David Tanis
Elevate the taste of jarred Alfredo sauce by adding just a few ingredients. It's super easy to do and has a huge payoff in flavor.
Author: Debby Mayne
Author: Craig Claiborne And Pierre Franey
This velvety purée of black beans and coconut milk is the perfect accompaniment to Mayi Moulen, a Haitian recipe for garlicky polenta-like porridge. Slices of nutty avocado offer a gentle contrast in...
Author: Francis Lam
You'll need a medium-hot charcoal fire to make this Argentine sauce. Either start cooking when your main grilled item comes off the fire or, if making this sauce separately, light a charcoal fire in your...
Author: John Willoughby and Chris Schlesinger
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification - egg yolks and butter cut through with vinegar flavored with tarragon...
Author: Sam Sifton
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification - egg yolks and butter cut through with vinegar flavored with tarragon...
Author: Sam Sifton
Here is a simple, elegant pan gravy that lends itself well to cooking in the very pan in which you've roasted your turkey. It calls for whisking flour with the fat in the bottom of the pan to create a...
Author: Sam Sifton
Playing steakhouse chef means dreaming up the sauces and side dishes that you would most like to see on the table. Creamed spinach gives you a classic steakhouse experience in sauce form, and makes the...
Author: Mark Bittman
This simple, savory sauce is rich with tomato flavor. A few basil stems - or whatever herbs you've got on hand - add a welcome aromatic note, and a little zip with a blender or food mill leave it with...
Author: Samin Nosrat
Author: Craig Claiborne and Pierre Franey
Author: Craig Claiborne And Pierre Franey
Nam prik, the classic Thai dipping sauce, is made more complex and intriguing with the addition of tomatoes. This version of the sauce is perfect alongside a grilled rib-eye.
Author: Mark Bittman
Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade...
Author: Sam Sifton