Sauce is basically salt in liquid form, gussied up with any manner of delicious glutamates, lipids, acids, and aromatics. There are nuances, sure, but the nuances are, well, nuances. Sauces can be more than that. Mango salsa is an example of a sauce so succulent that it challenges the raison d’être of the food for which it was created. Tacos, empanadas, tortilla chips, hamburgers, pizza—all become mere delivery vehicles for the lush, tart, spicy salsa. All the more so when the salt is introduced as a distinctive ingredient in its own right. Confettied with onyx black or garnet red crystals of Hawaiian salt, this salsa brings a firecracker pop of festivity that celebrates saucing not just for flavor, but as visual and textural celebration of food. Use it atop anything from fried fish tacos to green salad to yogurt to steak.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.