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cooking.nytimes.com
Here we have a re-education — or an education, if you're a first-timer — in the virtues of an old-fashioned cream gravy A few tablespoons of this elixir can uplift plainly cooked meat like a lamb chop or steak, layering on the richness of cream but also the freshness of scallion and black pepper Use plenty of each.These days, home cooks are not likely to keep meat drippings around in the kitchen to make a fat-and-flour roux, but there's nothing wrong with hacking a substitute from a lump of butter and a slab of bacon
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Flavored with orange and grapefruit zest.
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View the complete post here: http://www.elanaspantry.com/condiments/homemade-tomato-sauce/
www.allrecipes.com
A spicy, creamy sauce flavored with Peruvian aji peppers is thickened with saltine crackers and queso fresco (Mexican crumbly cheese). Serve it on potatoes, hard-boiled eggs, or anywhere you want a blast of flavor.
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This easy pudding cake is served warm, topped with a scoop of hard sauce.
www.delish.com
Slow, gentle heat is the key to a smooth, creamy cheese sauce.
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This clam sauce is very creamy and there is no butter in it. I get requests for this all the time.
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Try this simple and quick pesto on your next batch of pasta.
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A yummy cranberry sauce with a twist.
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Layer French bread wedges with sliced turkey, bacon, Provolone cheese, tomatoes, and jellied cranberry sauce to make a hearty broiled sandwich with the taste of Thanksgiving.