This dish gained a bad reputation during the Seventies and Eighties because it was often cooked so badly – drowned in an overpowering sea of rich, cheesy sauce. If it’s made with a just a little sauce that’s been carefully flavoured with small amounts of
Skip the take out - this Sweet and Sour Chicken Recipe is so good that you’ll put it on the permanent rotation. Chicken is coated in a sweet and sticky sauce and baked to perfection. (Bake Rice In The Oven)
Miso salad dressing (NYT Cooking: This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
Butternut-Squash Pasta Sauce Roasted garlic and butternut squash blended with half-and-half create a simple, luxurious sauce. Spoon over cheese ravioli and sprinkle with toasted nuts and Parmesan just before serving.
This is an easy and classic preparation for Chinese dry-fried green beans sauteed in soy, garlic and sesame oil. Replace chicken broth with vegetable stock. Tasty, salty, and tender dry-fried green beans - the best!
Bolognese Sauce "This sauce is more about the meat and layering of flavors and less about the tomatoes. You cook this for hours uncovered so that the sauce reduces and the flavors really intensify." South Your Mouth