What would Sauces Week be without a good hot sauce? This Fragrant Fresno Chile Sauce is creamy, smooth, and glossy, thanks to one special ingredient.
Melted butter is good, but have you tried beurre monté? This classic French sauce takes a few more minutes, but the result is silkier, richer, and clings beautifully to whatever you’re dipping.
Flaky, layered, and loaded with blueberries, these Blueberry Scones are the perfect weekend morning project. We use frozen butter for flakiness, a jelly roll fold to create light layers, and just enough sugar to keep the berries front and center.
Photo: @steveklise
Food Styling: @ashleypwmoore
Wax paper and parchment paper might look nearly identical, but only one is oven-safe. @lisam_atk explains the key differences between these two kitchen staples.
A bright, zesty summer side, this Buttery Summer Squash with Caramelized Lemon and Burrata elevates seasonal squash and pairs well with any protein. An entire lemon is sautéed until floral and mellow, with toasted breadcrumbs for crunch, and creamy burrata to finish.
Next up for Sauces Week: Maple Chile Crisp. It blends five kinds of chiles with garlic, scallions, and maple sugar for a crisp that hits savory, sweet, and spicy in every bite.
The key to the perfect schnitzel is all in the “puff.” You want thin, tender chicken with a fine puffy coating, fried to perfection. Here are a few of our tips.
Using just one pan and simple ingredients, @alliberkey ’s Skillet Tortellini with Sausage and Cherry Tomatoes is a low-effort, big-flavor weeknight dinner. Brown the sausage, cook the tortellini in the same skillet, then add garlic, fresh cherry tomatoes, and basil. Pass extra Parmesan at the table and dig in.
We’re kicking off Sauces Week strong with our Umami Sauce. This savory blend brings together sake, soy sauce, dried mushrooms, and oyster sauce, with instant dashi taking the lead, adding deep umami flavor and a subtle smoky seafood note.
