Sauce
Rich Turkey Gravy
This easy turkey gravy recipe uses the drippings from the bird (deglazed right in the roasting pan) to give you maximum flavor with just three ingredients.
Quick Pesto
This Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.
Vegan Beer-Cheese Sauce
This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.
One Sauce for Two Dinners Is the Kind of Cooking Math We Love
For these recipes, you'll make a double batch of a base sauce. Use half for one dish, and then turn the remainder into a radically different meal the following night.
Jarred Peppers and Olives Are My Weeknight Dinner Dream Team
Tossed with pasta or cooked into shrimp and rice, the sweet and briny pair make a killer sauce.
It's a Sauce, It's a Stuffing: It's Spicy Paneer-Tomato Gravy
You could eat it simply with rice or flatbread, but even better? Spoon it into baked bell peppers or crispy cheese sandwiches.
Transform This Miso-Butternut Soup Into a Sauce for Poached Fish
You could have a comforting soup to enjoy on its own for a couple of meals—but you can also use the leftovers to make a whole new dish.
69 Yogurt Recipes for Tart and Creamy Breakfasts, Lunches, Dinners, and Desserts
Tangy yogurt goes savory and sweet—here are our favorite recipes to use up the rest of that tub in your fridge.
The Secret to Great Gluten-Free Gravy Is Sticky Rice Flour
To figure out how to make the best gluten-free gravy, I tested five different wheat-free flour options.
Gluten-Free Turkey Gravy
Glutinous rice flour, also known as mochiko or sweet rice flour, makes an excellent gluten-free gravy for Thanksgiving or any holiday feast. Like wheat flour, mochiko can be toasted in fat to create a roux, which lends the finished gravy robust flavor that other starches, like cornstarch, just can’t match. This gravy also has a silky texture and great body like any gravy should. Here miso and apple cider vinegar extend the flavor, making it both brighter and more savory. Start by adding half the!…
‘Fishy’ Sauce
Like regular fish sauce, this vegan version packs a subtle umami punch—but a little goes a long way.
Our 73 Best Cranberry Recipes
Cranberry sauce is a classic Thanksgiving side dish, but there's more than one way to spotlight those tart little orbs (or cans if that's the way you go) and these recipes for fresh, frozen, and canned cranberries prove it.
This Summer, the Only Condiment You Need Is a Batch of Red Zhoug
The red pepper-based sauce from Ori Menashe’s Bavel is spicy, sweet, smoky, and ready to party.
The Secret to the Best Peanut Sauce Is Whole Peanuts
Like whole spices, peanuts taste better when they’re freshly toasted and ground.
Saus Kacang (Indonesian Peanut Sauce)
This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted on the stovetop or in the oven, and then ground. You'll also have to hunt down tamarind pulp and lime leaves, but it's worth the trouble—the addition of freshly roasted peanuts and fragrant herbs makes for unsurpassed flavor.
For a Barbecue Sauce That Sings, Simmer Your Soda Pop
Soda finds delicious redemption as the base of lip-smacking barbecue sauce.
Spicy Cola Barbecue Sauce
The underlying notes of vanilla and nutmeg—found in Coca-Cola—are layered with piquant aromatics and tangy tomato ketchup to produce a barbecue sauce that's remarkably dynamic.
Ginger-Mustard Barbecue Sauce
This barbecue sauce recipe combines bright ginger and sharp Dijon mustard.
How to Make the Best Vegan Pesto
If you can’t use Parmesan, something else in your sauce should pack an umami-heavy punch.
Freezer-Friendly Herbed Béchamel
Béchamel, a cream sauce bound by a roux of flour and butter, holds up well in the freezer, maintaining the same gooey, melty texture that the freezer too often destroys in other dairy. It’s pivotal for casseroles, such as lasagna (page 126) or the green bean dish (page 125) that falls on so many Thanksgiving menus. It’s the halfway point to sausage gravy (page 122) or cheese sauce. Long story short, béchamel helps bridge the gap when thinking about foods that freeze well. Just like duct tape, you should never be without it.