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cooking.nytimes.com
For the longest time I made a classic French hollandaise sauce with two or three egg yolks, until I tasted what happens when you use seven, in keeping with the teachings of the chefs David McMillan and Fred Morin, of the restaurant Joe Beef in Montreal Their advice carries over to the use of a blender instead of a double boiler to make the sauce It’s a terrific sauce for asparagus, for broccoli, for steaks, for scallops, for eggs Benedict or for my homage to a Joe Beef dish: scallops with hollandaise sauce and shredded duck.
Ingredients: egg yolks, butter
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This sauce is made of avocado, tomatillo, serrano peppers, and cilantro.
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A very easy, very tasty way to spice up your favorite fish. Wasabi, mayonnaise, mustard, and sour cream make a great accompaniment for tuna, crab cakes, or even shrimp cocktail.
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Make your enchilada sauce at home with canned tomato sauce seasoned with cumin, garlic powder, onion powder, and brown sugar.
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Excellent as a dipping sauce, or brush generously on chicken, pork, or beef before grilling. Also great with meatballs in a slow cooker.
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This pineapple teriyaki sauce is quick and easy to make with a lot of flavor; delicious on chicken wings, pork chops, or your favorite meat.
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An easy classic cranberry sauce recipe.
Ingredients: cranberries, sugar, orange
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Plenty of lemon juice and lemon zest make these lemon brownies very refreshing and a crowd-pleasing dessert.
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Give your taco fillings a Caribbean twist.
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Made with bread flour for a chewy, traditional texture, these homemade English muffins are the perfect addition to breakfast.
Ingredients: yeast, salt, milk, sugar, butter, egg, semolina
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Making sushi requires seasoning hot cooked rice with seasoned vinegar. This simple vinegar recipe needs only 4 ingredients and is perfect for your homemade sushi.
Ingredients: rice vinegar, sugar, salt, lemon
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Brussels sprouts are cooked in a flavorful teriyaki sauce that will convert all people to loving Brussels sprouts.