Sauce
Feta-Yogurt Sauce
This recipe is an accompaniment for Greek Herbed-Spinach Latkes with Feta-Yogurt Sauce.
This do-ahead sauce would also be good drizzled over a salad of fresh mixed greens.
Suzanne's Scalloppine
A tangy tomato-herb sauce and Parmesan accent chicken that's cooked in a flash.
By Suzanne Solberg
Orange Caramel Sauce
This recipe is an accompaniment for Blood Orange Tart with Orange Caramel Sauce.
Angel-Hair Pasta with Sauteed Squid
Fideua con Láminas de Sepia Salteadas
Fideos are a vermicelli-style noodle, sold in nests, that comes in several thicknesses. For this delicate dish, it's important to use the thinnest fideos possible, cabello de ángel (angel hair). Cuttlefish (sepia), a marine cephalopod of the same family as octopus and squid, is widely available throughout northern Spain; fresh squid is much easier to get in this country, however.
Red Mole
Canela, a Latin American cousin of cinnamon, is a leading player in this sauce. Once used by affluent Romans in love potions and perfumes, the spice, derived from the inner bark of a tropical evergreen, is hugely popular in New World cuisine, in everything from soups to desserts.
This recipe is a component of Grill-Roasted Rack of Lamb in Red Mole .
By Norman Van Aken
Prune Sauce for Meat or Game
By James Beard
Cherry-Apple Sauce
This recipe is an accompaniment for Russian Walnut-Cherry Latkes with Cherry-Apple Sauce.
Also delicious over Cornish game hens.
By Jayne Cohen
Ancho Pasilla Sauce
This recipe was created to accompany <epi:recipelink id="14144">Camarones Adobados a La Parrilla (Grilled Shrimp with Ancho Pasilla Sauce).</epi:recipelink>
Can be prepared in 45 minutes or less.
Pumpkin-Pecan Pie with Whiskey Butter Sauce
This dessert was inspired by my good friend and great Cajun chef Paul Prudhomme. He prepares his with sweet potatoes, which are available year-round, and hence, give his version a longer seasonal shelf life than mine. If there's anything better than pumpkin pie or pecan pie, it's the two of them together. The whiskey butter adds a thoroughly Cajun twist to this sweet ending.
By Stephan Pyles