Sauces  

 

 

The Daily Dish

Panko Eggplant with Chile-Yogurt Salsa By Ming Tsai


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Panko is a Japanese breadcrumb that is becoming more and more popular because it has a crisper, airier texture than most types of bradcrumbs, and I adore using it on this vegetarian appetizer that's perfect for any gathering.
The Daily Dish

Coriander-Crusted Tuna Salad Niçoise


By By Ming Tsai
I've always enjoyed composed salads—salads with multiple ingredients, artfully arranged. Among these, Salade Niçoise is probably the best known and most widely enjoyed.
The Daily Dish

Lasagna Roll-ups By Annie Copps


Here's a fun and delicious twist on lasagna that you'll be happy to serve for dinner any time or whip up for a large buffet.
The Daily Dish

Dijon Meatloaf By Ming Tsai


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Meatloaf. Not as easy as you think. When I first tried to make it as a kid, it came out of the oven like a brick. Here's a recipe to ensure that never happens to yours.
The Daily Dish

Salmon Burgers
By Annie Copps


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Don't get me wrong, I enjoy a sweet juicy burger along with some crispy fries as much as the next person, but how about a healthy and tasty twist on tradition?
The Daily Dish

Shucked Oysters With Two Sauces By Annie Copps


A classic mignonette sauce is a simple combination of finely chopped shallots, vinegar and cracked pepper, while a remoulade involves a bit of mayonnaise mixed with a salty combo of chopped cornichons and capers and fresh herbs—either way, get yourself to a freshly shucked New England oyster.
The Daily Dish

Creamy Garlic Sauce By Lidia Bastianich


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This simple reduction of garlic in a pan of milk creates a sauce that is surprisingly mild but unmistakenly garlic.
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Bacon-Pineapple Fried Orzo
By Ming Tsai


Hopefully you've all had pineapple and bacon pizza. Well this recipe combines those flavors with some orzo, which is a great pasta that looks like rice. I guarantee you'll love this dish.
The Daily Dish

Tomato Carpaccio with Soy-Vinegar Syrup


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Whip up an impressive dish in a matter of minutes: Tomato Carpaccio with Soy-Vinegar Syrup will make an elegant appetizer for your next dinner party with almost no work at all.
The Daily Dish

Shrimp Scampi By Ming Tsai


If you think about the term "shrimp scampi," you may assume that "scampi" is the technique by which shrimp is prepared, but in actuality scampi is plural for scampo, the term for shrimp in Italian. In this recipe I give you my shrimp scampi, or shrimp-shrimp, with an east-west twist.
The Daily Dish

Teriyaki Shrimp Alfredo
By Ming Tsai


Today's dish takes Teriyaki from the east and cream from the west and combines them to make my yummy Teriyaki Shrimp Alfredo.
The Daily Dish

Braised Leeks
By Annie Copps


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I am drawn to leeks, their mellow onion flavor is seductive and slow cooking them through braising coaxes out all the sweet beauty. This recipe goes well with roasted meats or a pasta dish. 
The Daily Dish

Spinach Salad with Warm Cranberry Vinaigrette
By Annie Copps


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Here's a riff on a warm spinach salad that gets a nice burst of flavor from you guessed it—cranberries.
The Daily Dish

Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip
By Ming Tsai


If you asked the Japanese to name their most important cooking ingredient, they'd probably say 'dashi,' the briny stock they use as a foundation for so many dishes. And if you asked an American the same thing, the ubiquitous herb, parsley, would be right up there. Today's recipe combines these two east-west workhorses.
The Daily Dish

Black Pepper Teriyaki Chicken and Pineapple
By Ming Tsai


This is a terrific grilled appetizer you can serve any time you're looking for tasty finger food.
The Daily Dish

Pan-Seared Striped Bass with Tomato Vinaigrette
By Annie Copps


We tend to think of seasonal ingredients as the good stuff that we patiently wait for all year as it slowly rises from the soil and that is certainly true, but a summer staple I look forward to all year comes from the ocean—I’m talking about striped bass.

The Daily Dish

Basic Vinaigrette
By Annie Copps


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A basic vinaigrette is a whipped concoction of vinegar and oil. When done well, the vinaigrette lightly coats fresh garden greens and nudges them towards greatness. While this recipe is very easy, it is important to get it right so that you don't end up with a glunky sauce over your delicate lettuces!

The Daily Dish

Scallion Pancakes with Dipping Sauce
By Ming Tsai


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Pot stickers, scallion cakes, dim sum… they all have one thing in common, the simplest dough in the universe: hot water dough. Add the great French ingredient, shallots, and you’ve got a combination that can morph into anything. Try this one, with a dipping sauce.

The Daily Dish

Pesto Alla Anna
By Lidia Bastianich


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If you're hungry, but you don't feel like cooking, we've got you covered. Although pasta does have to be cooked, the pesto sauce does not!

The Daily Dish

Asian BBQ Chicken Wings
By Ming Tsai


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If you’re like most people, your first encounter with hoisin sauce involved the Chinese dish mu shu pork...

The Daily Dish

Asian Pistou Dumplings in Lime Broth By Ming Tsai


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Some of China’s smallest treasures are also its tastiest — dim sum — those savory little dumplings filled with meat, seafood, and vegetables.

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