Sage Vinaigrette

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Fluffier, fresher, and fancier than anything from a tub or can.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.