This simple turkey gravy is...wait for it...simple! You don't want to use gravy from a can or from a package when it's this easy and delicious!
Author: The Gruntled Gourmand
These old-fashioned deli-style pickles are created entirely by fermentation, without the use of vinegar. This recipe produces a quantity that fills a half-gallon Mason jar. If you like, add a few non-traditional...
Author: Doug in Manhattan
This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake.
Author: ETHELMERTZ
This is one of those recipes you're going to have to taste and adjust to your palate. Consider this a template that you can tailor to your personal taste. It has a gorgeous, luxurious texture. It's fantastic...
Author: Chef John
One of the all-time greatest summer sauces, this Spanish classic is perfect with anything off the grill, especially vegetables and seafood. It also makes for an unbelievable sandwich spread, as well as...
Author: Chef John
While these are a no-brainer topping for your nachos, the fun doesn't stop there. These make any sandwich more special, and any salad less snoozy.
Author: Chef John
A delicious vegan maple salad dressing without the sugars found in most prepared dressings. Store in the refrigerator.
Author: chefcs
This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey...
Author: foodelicious
A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service.
Author: USA WEEKEND columnist Pam Anderson
This is one of my favorite 'cheap meal' recipes that I learned from my Southern cookin' Dad. Creamy hamburger gravy with just the right blend of spices is perfect served over homemade biscuits, mashed...
Author: RHONDA35
This is my mother's recipe I grew up with. It is very tasty and is great with biscuits and sausage.
Author: Nancy Smith
I like to combine several types of fruit in jam. This summer jam uses sour cherries, raspberries, and blueberries.
Author: AnnaLena
This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.
Author: Nicole0615
Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf...
Author: SAS4U
Figs are naturally sweet and very flavorful, however, the taste should not be bland. It's okay to spice it up a little.
Author: Dee
This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will...
Author: SCGOATS
I got this recipe from a restaurant in California 10 years ago. It's been a staple in my refrigerator ever since. It's excellent with rotisserie chicken. You can lower the calories if you stream in olive...
Author: Dorothy
This is an amazing dipping sauce for roast beef. It's got a kick to it, but it's creamy and delicious. Garnish with additional fresh dill, if you like.
Author: Annie's Recipes
This flavorful vinaigrette takes the work out of Caesar salad dressing!
Author: sal
Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.
Author: Lorelei Rusco
If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous...
Author: Chef John
My mother never threw anything away and when it came to summer, watermelons were no exception. Seeds went in the ground for growing and the rinds were pickled!
Author: Nancy Hansen Puig
I've used this sauce for lasagna, ziti, eggplant Parmesan, meatballs, and spaghetti. You name it, it's great with it.
Author: Samantha Jones
This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita. Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving.
Author: Michelle
Do not use a blender or a food processor to mince your mango in this recipe. There is more damage done to the cellular structure in a blender, which can create a noticeably different taste and texture....
Author: Chef John
If hot sauce is your thing, you will love, love, love this fresh tasty recipe. I first tried a version of this hot sauce in Cameroon, Africa. I couldn't get enough of it; no matter where you ate, there...
Author: Shilo
My nephew loves strawberry milk. This simple recipe came from an attempt to create a more natural substitute for the strawberry syrup sold in stores. I even use it in my own beverages!
Author: Daniel Maynard
Homemade tomato sauce that doesn't take hours to make! This sauce can be different every time or can be your own signature sauce, but the basics are the same! Included are directions for using real tomatoes,...
Author: Cara
We are all garlic lovers in my family, so this dressing is a favorite -- but if you don't like garlic, move on!
Author: Rachell
While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness...
Author: Chef John
This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece,...
Author: Bob Cody
This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers.
Author: Wilemon
This tastes so much like honey, your friends will never believe that the bees did not make it. Great on hot biscuits and to give as gifts. This was my grandmother's recipe that she made every fall. Hope...
Author: VICKSEXT
This is a great Asian-style dressing for a pasta salad. You can prepare this dressing in advance, but toss with the salad no more than 15 minutes before serving.
Author: USA WEEKEND columnist Pam Anderson
Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
Author: Angela
Here's a homemade red salad dressing recipe, just like one a pizza shop would make.
Author: Lucky Clover
This quick and easy lemon-dill sauce is fast to make and goes perfectly with salmon or other fish but also works well with steamed vegetables.
Author: thedailygourmet
My mom has made this sauce ever since before I was born. My whole family and all my friends love it. I love it cause it's sweet and different from all the other spicy and tart sauces.
Author: LANGSTON28
A good, easy, yummy glaze that can be used on chicken or turkey. I came up with this a few years ago for Thanksgiving, to change up the old boring turkey. Everyone loved it. There was no left-over turkey...
Author: Heather
I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as...
Author: Jen
This buttermilk and creamy salad dressing based recipe can be prepared in 15 minutes.
Author: David Turner
I have tried a few different recipes for sweet and sour sauce from this site and from other cookbooks and none of them ever seemed to be quite right, so I experimented a few times and this is the one I...
Author: snstr_poptart
A creamy mayonnaise with a kick. This is great served on steak sandwiches. We also like to serve it alongside crab cakes. Can be stored for 4 days in fridge.
Author: sanzoe
This is a quick and easy Asian-inspired dressing. It would also make a nice marinade or dipping sauce.
Author: Sookie Fae Halliwell
This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.
Author: Juanita Peek
Here's my preferred method for making strawberry jam. It uses a lot less sugar than many other recipes, and I use homemade pectin puree. It's amazingly delicious.
Author: Chef John