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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 22 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dress up plain marinara sauce with pancetta, vodka, and cream. Vodka brings out the flavor of the tomatoes like nothing else.
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Get Slow-Cooked Beef in Red Sauce Recipe from Food Network
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Slowly simmered tomatoes and herbs flavor a comforting sauce to use in your favorite pizza recipe. Adding the olive oil at the end of simmering helps to keep the flavor.
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Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.
cooking.nytimes.com
If you’re trying to eat less meat but miss chunky tomato sauce, you’ll appreciate the finely diced carrots in this one.
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This hot sauce recipe blends carrots, roasted red peppers, and two kinds of paprika into a smoky, spicy sauce.
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Amaze you family and friends with this stunning main dish. Cornish game hens stuffed with fruit and roasted with a coffee liqueur glaze.
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This velvety and versatile sauce is also delicious served with chicken or other varieties of fish. For even more flavor, additional pesto could be brushed over the salmon before grilling.
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Now you don’t have to go all the way to Kansas City for great barbecue.
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Freshly roasted garlic adds great flavor to this simple but distinctive rendition. Red wine is reduced with the pan juices for the sauce.
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Peanut butter, coconut milk, and a few condiments make an easy Asian-inspired dipping sauce that goes perfectly with spring rolls or grilled meats and vegetables.