Sauce

Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.

Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. This sauce goes well 
with any grilled meat or fish.

A pesto that uses the versatile herb culantro, which tastes a little like a cross between parsley and cilantro.

Spoon this chunky condiment over baked fish, roasted veg, or pork chops.

This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.

This simple cranberry sauce recipe from America's quintessential brand is the perfect complement to Thanksgiving dinner, sure, but we also love it with pork, lamb, and chicken anytime of year.

The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!

Using chilled gravy is important. If the gravy isn’t solidified, the mayo will be runny.

The classic, beloved Marcella Hazan pasta sauce is made with just four ingredients and couldn't be easier.

The only trick to this uncooked sauce is finding good canned tomatoes: If you can’t find Jersey Fresh, look for ones from California, New Jersey, or Italy—the only ingredients should be tomatoes and salt.

Use this sauce as a dip for hush puppies, toss with cabbage for a quick slaw, or use it as a sandwich spread.