Use this sauce as a base for baked pasta dishes or soufflés
Dressings & Sauces
Spinach helps tame the bite of watercress or arugula in this sauce.
Pistou is the Provençal version of pesto. Minus the nuts and cheese, the condiment is stirred into hot soups just before serving or used as a bread dip. Here we’ve used cilantro instead of the traditional fresh basil to create a sauce that complements Southwestern and Asian dishes just as well as it does Mediterranean recipes.
Made with blanched greens, this pesto gets a hint of Southern flavor from pecans and fresh sage. You could even spice it up with a dash of hot sauce.
If there’s one pesto recipe to save, it’s this one. You can use it as a starting point for your own basil pesto, adjusting quantities to suit your taste, or apply the proportions to improvise with other herbs, nuts, and cheeses.
Sweet, crunchy, creamy, and spicy, this colorful salsa is practically an appetizer on its own.
Not all salsas have to be savory. Try this sweet concoction as a topping for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.
Oven-browned vegetables and lots of fresh herbs give this gravy its robust flavor. Be sure to use russet or Idaho potatoes, which are high-starch varieties that have a smooth, creamy texture and begin to fall apart when boiled.
Swapping strained tomatoes for the ketchup traditionally used in homemade barbecue sauce reduces the sugar in the final product. Be sure to cover the sauce while it cooks, otherwise the thick mixture will spatter all over the stove. The sauce will keep for up to a week in the refrigerator and can be used in place of any prepared sauce.
Fresh and dried cranberries are simmered with apple, ginger, and port for a subtly sweet sauce. If you don’t want to use port, you can substitute cranberry or pomegranate juice.