This Easy Blender Hollandaise delivers classic silky flavor with zero fuss — just blend, drizzle in hot butter, and serve over veggies, eggs benedict, or seafood.Read More

Chef Andrew Cohen writes, “I enjoy using vegetables to make sauces—it makes for lighter dishes with unexpected flavor combinations and adds another layer of vegetables to the plate.” This silky carrot-based sauce is a perfect example: subtly sweet, gently spiced with curry, and beautifully vibrant. It pairs wonderfully with grilled or roasted fish such as...Read More

This Tuscan Marinara Sauce, known in Italy as Pomarola Toscana, is a rustic tomato sauce that celebrates the pure, sun-ripened sweetness of summer tomatoes. Made with a medley of fresh herbs, vegetables, and olive oil, it’s slow-simmered to coax out depth and richness while preserving the vibrant freshness of the fruit. Perfect for tossing with...Read More

Rich, velvety, and deeply flavorful, this Roasted Garlic Bordelaise sauce transforms a simple roasted leg of lamb into a showstopping centerpiece. Slow-roasted garlic brings a mellow sweetness, while red wine, beef consommé, and a touch of Dijon and currant jam create layers of savory, tangy, and subtly fruity depth. Finished with fresh mint, this elegant...Read More