This gravy is a diner classic, often served over biscuits and sausage. But it’s equally good on fried chicken, pork chops, mashed potatoes, country fried steak, and french fries for a hearty meal any time of day.
Creamy, savory, tangy, and sweet Southern-style sauce and dip that originated in a Greek restaurant in Mississippi. It’s delicious on french fries, chicken tenders, onion rings, shrimp, crab, fish tacos, etc., or also as a salad dressing. Similar to a Louisiana remoulade, it’s good on just about anything fried and is popular throughout the South. Keep stored in the refrigerator for about 1 week.
A combination of apricot preserves, jalapeno peppers, and spices bring together some heat in this savory hot sauce.
My Okinawan grandmother and mother have made pickled watermelon rind for as long as I can remember. I’ve continued the tradition with this quick recipe. It’s a form of “tsukemono,” or Japanese pickles. My siblings and I have always been taught that we should use as much of a fruit or vegetable as possible, and then compost the rest. Per my “obaasan,” or grandmother, the rind is good for you and helps your blood flow throughout your body. You can definitely find this tsukemono in all of our fridges in summer when watermelon is plentiful. Serve as a garnish, or as a side to rice.
A decadent sauce for steak, also great for dipping French bread.
This fat-free sauce is the essence of chocolate. Add a spoonful to hot rice milk for a dairy-free cocoa treat.
Amazing butter sauce can be used on anything from seafood to leftover chicken or beef to potatoes. Quick, easy, creamy, and delicious!
Very quick and simple mixed berry sauce. Tastes lovely on most citrus or white cakes, along with waffles, crepes, and griddle cakes.
Top your crab, shrimp, lobster, salmon dishes, or seafood po’ boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.
Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.