Sauce

This recipe was created to accompany Roasted Salmon with Salsa Verde .

This would also be good on broiled sea bass or red snapper fillets.

This recipe is an accompaniment for Shrimp and Sesame Sticks with Apricot Dipping Sauce .

Mexican chocolate contains cinnamon, sugar, and ground almonds, making this sauce somewhat granular in texture. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This sauce hardens into a chewy candy when poured over ice cream. Can be prepared in 45 minutes or less.

This dish known, as pastitsatha, is one that evolved from Corfu to stretch scant supplies of meat. Consisting of chicken, turkey, beef or veal braised in tomato sauce fragrant with spices, it is served over thick tubular pasta from Corfu called "perciatellli" (if you can't find it, use spaghetti). Kefalotyri is a nutty tasting hard cheese similar to Parmesan. It is available at Greek markets.

An all-purpose red sauce that's ideal for pasta and meatballs, lasagna, cannelloni, etc.

Can be prepared in 45 minutes or less, but requires additional unattended time.

A salad of baby greens and raspberry vinaigrette and some pencil-thin breadsticks go well with the pasta. End the dinner with orange sherbet, Swedish butter cookies and, perhaps, a shot of aquavit.

A simple version of a Scandinavian fruit soup. This can also be served as a sauce over ice cream, frozen yogurt or pudding.

Can be prepared in 45 minutes or less.

This can be used to lighten any casserole that calls for a white sauce.

The juices from any roast—poultry or meat—caramelize in the pan, leaving a residue of brown glaze with intense flavor. In the process called "deglazing," we melt these brown bits in hot liquid (wine, stock, and/or water), to create a quick sauce of concentrated natural essences. Make this pan sauce for either of our roast chickens.

Soda fountains were a natural fit in drugstores because the skills of an old-time pharmacist, who actually manufactured medicine, translated seamlessly into the skills of a confectioner who concocted exotic syrups for sodas, phosphates, sundaes, and milkshakes. Nowadays, most vintage soda fountains buy their syrups ready made. But there is one sweetshop treat that no one has yet been able to bottle or package so it tastes as good as a batch fresh off the stove: hot fudge sauce.