Parlsey Sauce
Editor's Note: Serve this sauce with Cathal Armstrong's Corned Beef
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Fluffier, fresher, and fancier than anything from a tub or can.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!