The Chefs' Cheat Code for Instantly Elevating Any Dish
Serious Eats' editorial director, Daniel Gritzer, worked in high-end restaurants for years. He's sharing this cheffy trick for creating contrast, interest, and fantastic flavor the way restaurant chefs do. No tweezers, no foam—just smart saucing!
21 Homemade Sauces That Beat Store-Bought, From Barbecue to Béchamel
Maximize your time in the kitchen by making a single sauce and using it in all kinds of ways. From zesty barbecue sauces to classics like marinara, béchemel, pesto, and chimichurri, these are the versatile sauce recipes you'll reach for again and again.
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