From the Magazine

Just Add Sauce!

September 5, 2019 Jill Melton

What better way to enjoy cooler temperatures than to fire up the stove and pull out the saucepan?
 Learn about different kinds of sauce and try out the recipes.

From the Magazine

Four Cream Sauce Recipes

August 25, 2019 Jill Melton

How to Make Four Creamy Classic Sauces 1. Béchamel Sauce Ingredients 2 tablespoons butter 3 tablespoons flour 1 ½ cups milk* Directions Heat butter in a heavy saucepan over medium heat. Add flour and whisk

From the Magazine

Three Green Herb Sauces

August 25, 2019 Jill Melton

Bright, fresh green herbs awaken our senses. Arugula Pesto Almost any herb or green can be tossed into a pesto, including kale, basil, parsley, cilantro and arugula. Dollop this pesto in hot pasta, chicken chili,

From the Magazine

Five Egg Sauce Variations

August 25, 2019 Jill Melton

A Lighter Mayonnaise The normal ratio of oil to egg yolks is ¾ to 1 cup oil per egg yolk. Cutting back on the oil and incorporating water at the end makes a lighter mayo

From the Magazine

Two Tomato Sauce Recipes

August 25, 2019 Jill Melton

As the summer winds down, mountains of juicy tomatoes abound. 
Capturing and concentrating their flavors in sauces is a great way to
 preserve the harvest — not to mention use less-than-perfect-looking 
produce.

November-December 2014

Get Saucy Series: How Sweet It Is

October 27, 2014 Jill Melton

A scoop of ice cream is just that — but get out the chocolate sauce, and it’s a sundae! With a jar of homemade caramel or chocolate sauce in the fridge, all seems right with

May-June 2014

Lamb Burgers

May 5, 2014 Jill Melton

Ingredients 1⁄3 cup pine nuts 1 pound ground lamb 1 egg 1⁄3 cup raisins 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 ciabatta rolls Fresh arugula Feta yogurt

March-April 2014

Get Saucy Series: Healthy Yogurt Sauces

February 24, 2014 Jill Melton

If velvety béchamel sauce suits French food, tangy yogurt sauces befit Mediterranean cuisines. While yogurt is a relative newcomer to the United States, many cultures have relied on yogurt for centuries — not just as

July-August 2013

Are You Eating the “Real” Thing?

June 26, 2013 Jill Melton

There's a French word making its way through the culinary scene: terroir, meaning the land or "a sense of place." It often appears in the context of wine; however, it also pertains to certain foods.