Sauce

My grandma's simple sauce goes with practically everything.

Hibiscus is used in drinks throughout the African diaspora but most notably in Jamaica. Inspired by sorrel—a festive Caribbean punch—this sauce is sweet, tangy, earthy, and the perfect complement to the peppery profile of Jamaican jerk. Rum, allspice, and fresh ginger add a level of warmth and richness of flavor that is the signature of Caribbean cuisine. Serve with Jerk Turkey Sheperd’s Pie. 

This herby, peppery blend is used as a seasoning for many traditional dishes from Trinidad and Tobago.

All the flavor firepower of your favorite condiments unites in this no-cook stir-together sauce that is the perfect match for any grilled steak.

As in: Spoon it on grilled meats, fish, or vegetables. You can’t lose.

This zippy chile-and-garlic-packed Cuban sauce is often used to marinate slow-roasted pork, but we’d be happy putting it on just about everything. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.

Make one great sauce, eat well all week long. 

We’d eat just about anything with this spicy cashew dressing drizzled on top.

These non-marinara, creative pasta recipes will come in handy when you want to give red sauce a rest.

Whether you're looking for ways to doctor up canned tomatoes or use summer's ripest fruits to top pasta, fish, chicken, and more, your new favorite tomato sauce recipe is here.

These are the secret sauce(s) we’re stocking our fridges with all year round. 

An herbaceous, zippy pesto to serve with crudités or whatever else inspires you. 

A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.

Once you’ve paired this sauce with all sorts of vegetables and proteins, reinvent it.

I’ll slather this vibrant, smoky-spicy magic on just about everything.

It's creamy, it's classic, and everyone should know how to make it.

It’s tangy and it’s rich and it's pretty much the best sauce ever.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

Serve this caramel over ice cream, stirred into yogurt, or drizzled over a brownie or slice of pound cake whenever you want the chill effect, without that "herbal" flavor.

Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.

A no-nonsense meat sauce for no-nonsense people.

Emily was one part domestic goddess, one part roommate from hell.

If you only do one meal prep activity this weekend, let it be this.