

This is a classic dish from the Burgundy region: simple poached eggs in red wine.

This is a simple sauce with lots of flavors from pantry and fridge.

If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it is okay to eat raw).

Adding the pasta to the skillet to finish cooking adds flavor to the pasta and helps to thicken the sauce.

Linguine with Zucchini, Sausage and Fresh Tomato Sauce - an easy, make-ahead pasta dish that is perfect for hot summer weather

Peppered Pork Tenderloin in Red Wine Sauce - think Steak au Poivre but easier and more economical.

Sliced Pork Tenderloin, simmered in a Red Wine Sauce and finished with linguini for an easy skillet dinner.

Stuffed Sweet Onions, Cherry Tomato Sauce - these make a great first course or vegetable side dish.

Grilled Chicken with an easy, home-made, Molasses Barbecue Sauce.

Spaghetti with Fresh Tomato Sauce and Basil, simple for summer this no-cook sauce highlights sun-ripened garden tomatoes

Spaghetti with Yellow Tomato Sauce, Red Peppers, Spinach, Mushrooms and Ground Beef

Turkey Rolls with Red Wine, Goat Cheese Sauce - things can get interesting in the spring!

This tender, flaky salmon is 'poached' in the oven or baked in a little aromatic liquid which is then the basis of a creamy sauce.