Sauce

You can make this sauce with thawed frozen peas instead of fresh, in which case they don’t need to be blanched. The sauce can be made up to 1 day ahead and refrigerated in an airtight container. Reheat over medium-low heat, adding water to thin, if necessary.

We serve this flavorful gravy over meatloaf and mashed potatoes, but it is equally good with other classic comfort foods, such as ham and biscuits.

Add the giblets and neck to the pan with the turkey 1 1/2 hours after the oven temperature is reduced to 350°F in step 5 (recipe above).

To tone down the sauce for little mouths, omit some of the chiles.

This recipe makes enough sauce for 8 chickens. Refrigerate leftover sauce for up to 2 weeks.

This sauce was created by chef Pierre Schaedelin.

Brush on fish, chicken, and burgers.

A tasty herb oil is a nice alternative to a heavy or complicated sauce. It’s quick and easy to make, and it looks and tastes great. Herb oil can be refrigerated up to 2 days before using; bring to room temperature before serving.

This verdant puree can be tossed with pasta or drizzled over boiled potatoes just like pesto. It can be stored in an airtight container for up to 5 days in the refrigerator.