Sauce
Lemon Curd
Use this classic lemon curd on scones, in yogurt, or between layers of meringue.
By Shelton Wiseman
Any Hummus Dressing
For a next-level salad dressing that’s creamy, nutty, and luxurious, look to that container of store-bought hummus.
By Christian Reynoso
This Senegalese Peanut Sauce Can Turn Any Vegetable Into Dinner
Mafé sauce, an icon of Senegalese cuisine, brings rich peanut flavor to whatever you’re cooking.
By Pierre Thiam
Blueberry Compote
Pile it on waffles, stir into Greek yogurt, or spoon over cheesecake or crepes: Blueberry compote knows no bounds.
By Lillian Chou
Classic Marinara Sauce
The little black dress of Italian American cooking—get the recipe for the stuffed shells here.
Aioli
Simple, garlicky aioli comes together in just a couple of minutes and improves everything from sandwiches to grilled fish to fresh vegetables
By Jody Adams
Maple-Cider Cranberry Sauce
This Thanksgiving condiment celebrates key New England flavors: cranberries, of course, but also maple syrup and apple cider.
By Sheela Prakash
Béchamel Sauce
When well made, béchamel has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life.
By Marion Cunningham
How to Make a Roux for Mac and Cheese, Gumbo, Gravy, and More
All you need is fat, flour, heat, and time.
By Zoe Denenberg and The Editors of Epicurious
Easiest Cranberry Sauce
Save your over-the-top machinations for the pie–cranberry sauce is meant to be simple.
By Priya Krishna
Chili Jam
This Vietnamese chili jam is sweet and slightly spicy, and it is especially delicious with noodle dishes.
By Helen Lê
Mafé Peanut Sauce
Known as one of the mother sauces of African cuisine, mafé can be paired with chicken, fish, vegetables, rice, or pretty much whatever you want.
By Pierre Thiam
Applesauce
Transform your orchard or farmers market haul into a spiced applesauce you’ll want to eat by the bowlful.
By Ken Haedrich
Easy Green Cocktail Sauce
For this green cocktail sauce recipe, salsa verde gets amped up with fresh cilantro, lime juice, green hot sauce, and horseradish to embolden its color and add a bright, herby flavor.
By Jesse Szewczyk
Classic Cocktail Sauce
While many cocktail sauce recipes call for chili sauce, ketchup lets you add your desired level of spice to tailor it to your exact taste.
By Jesse Szewczyk
Old Bay Remoulade
This remoulade recipe is punctuated with mustard, garlic, capers, and hot sauce and is ideal for cutting through the richness of seafood.
By Jesse Szewczyk
Béarnaise Sauce
This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.
By Jean Touitou
This 4-Ingredient Pastry Chef Trick Makes Any Summer Produce Fancy
Silky sabayon takes all of 10 minutes to make, and it can lean sweet or savory.
By Anna Hezel
Goat Cheese Sabayon
Goat cheese can easily swing sweet with the right fruit, so serve this alongside scones or poached pears.
By Abra Berens