Season: August to September. This is kitchen alchemy at its most exciting and rewarding: A mysterious-looking brew of dark elderberries, vinegar, and spices becomes a truly wonderful sauce, a secret weapon for the pantry that I don’t like to be without. According to tradition, pontack sauce is best used after 7 years, but I’m hard pushed to keep it for 7 months. Pungent, fruity, and spicy, it’s an unrivaled partner for winter stews, slow-roasted pork belly, or anything wild and gamy. Besides serving this sauce alongside meat dishes, you can add a couple of tablespoonfuls to sauces and gravies. The elderberry season is short and the berries are part of the hedgerow banquet for woodland birds, so don’t delay–gather them when you see them.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
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.
The silky French vanilla sauce that goes with everything.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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!