

This collection brings together a variety of homemade sauces, global spice blends, and fresh, zesty dressings, each crafted with simple ingredients and clear, reliable instructions.

Chicken thighs braised with tomatoes, onion, garlic, and Italian seasonings then tossed with pappardelle pasta and topped with freshly grated Parmesan cheese.

Bang bang sauce is a cult classic for a reason; it strikes that perfect balance of creamy, sweet, and spicy.

This is a proper baked white sauce dish with florets tucked into a creamy cheese custard, then grilled until the top turns golden and crisp.

Vitello Tonnato is an Italian dish, a classic originating from the Piedmont region in northern Italy.

This recipe gives you perfectly charred fish with a bright, fruity sauce that cuts through the richness without any cream or butter.

Tilapia filets coated with seasoned breadcrumbs and baked with seasoned fingerling potatoes then served with a creamy horseradish sauce and lemon wedges.

Angel hair pasta tossed in a homemade tomato sauce made with fresh Roma tomatoes and served topped with freshly grated Parmesan cheese.

This is one of those condiments that actually justifies the effort of making it from scratch.
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Creamy cottage cheese Alfredo sauce made without heavy cream.

Grilled Malaysian satay made with marinated chicken and beef skewers, cooked until lightly charred and served with peanut sauce, cucumber and onion.

These fluffy charcoal pancakes are soft, lightly sweet and naturally egg-free, with a dramatic black colour from activated charcoal.

This pork in mustard sauce (Porc a la Moutarde) is a French bistro classic that manages to feel incredibly fancy while being a simple one-pan meal.

A creamy and tangy horseradish sauce made with horseradish, sour cream, green onion, and a touch of mustard.