Comfort Food


Baked Mac and Cheese
BBQ Pulled Pork
Chicken Pot Pie
Classic Cornbread
Greek Moussaka
Eggplant Parmesan
Sauerkraut Balls
Sauerkraut Mashed Potatoes
Jalapeño Poppers
Cottage Cheese Pancakes
Sweet Potato Fries
Cornbread
BBQ Chicken
Pasties
Pepper Steak
Bibimbap
Flour Tortillas
Classic Burger
Fish Tacos

Pies


All-Purpose Pie Crust
Banana Cream Pie
Chocolate Cream Pie
Coconut Cream Pie
Key Lime Pie
Lemon Meringue Pie
Strawberry Pie
Dutch Apple Pie
Banana Split Frozen Pie
Mincemeat Pie
Greek Cheese Pies

Desserts


Buckeyes
Sheet Cake
Pound Cake
Butter Divinity
Pecan Pickups
Baklava
Shoo-fly Coffee Cake
Ozark Pudding
Apple Rhubarb Crisp
Almond Macaroons
Lemon Bars
Chocolate Brownies

Sourdough


Sourdough Starter
Sourdough Bread
Chocolate Muffins
Sourdough Biscuits
Breadsticks
Sourdough Pretzels
Sourdough Bagels
Pizza Dough
Sourdough Crackers
Sourdough Rolls

Soups & Stews


Cream of Mushroom Soup
Potato Soup
Vegetable Stew with Dumplings
African Vegetable Stew
Dwenjang Jjigae (Soybean Paste Stew)
Three Sisters Stew
Chili con Carne
Split Pea Soup
Sweet Potato Soup
Potato Leek Soup

Salads


Potato Salad
Coleslaw
Macaroni Salad
Carrot Salad
Sauerkraut Salad
Green Garden Salad
Cranberry Salad
Chickpea Salad

Sauces


Barbecue Sauce
Ranch Dressing
Teriyaki Sauce
Fire-Roasted Salsa
General Tso’s Sauce
Mayonnaise
Hollandaise Sauce
Marinara Sauce
Spicy Peanut Sauce
Alfredo Sauce
Gochujang

Granny's Sauces Guide: The Art of Flavorful Complements


Sauces, the unsung heroes of many a dish, are often the key to transforming a meal from ordinary to extraordinary. They have the power to elevate a dish, adding depth, complexity, and a burst of flavor that can satisfy even the most discerning palate. When we think of sauces as comfort food, we're acknowledging their ability to evoke a sense of nostalgia, warmth, and satisfaction. Whether it's a rich, creamy Alfredo sauce enveloping strands of pasta, a tangy barbecue sauce enhancing the smoky flavor of grilled meats, or a spicy salsa adding a kick to your favorite taco, sauces have a way of making our favorite dishes even more delicious.

The beauty of sauces lies in their versatility. They can be hearty and robust, light and delicate, or anything in between. They can be the star of the show, as in a classic spaghetti Bolognese, or a subtle accent that enhances the main ingredients, as in a delicate beurre blanc served over grilled fish. Sauces can reflect the seasons, with light, citrusy sauces being perfect for summer dishes and rich, hearty sauces providing warmth and comfort in the colder months. They can also reflect different cultures and cuisines, from the spicy curries of India to the savory soy-based sauces of East Asia.

Creating sauces is an art form that requires a blend of technical skill and culinary creativity. It's about understanding the balance of flavors and knowing how to combine ingredients to achieve the desired taste and consistency. But more than that, it's about infusing love and care into your cooking. When you prepare a sauce, you're not just mixing ingredients together; you're creating something that has the power to bring people together, to create memories, and to provide comfort. So, the next time you're in the kitchen, consider the humble sauce. It might just be the secret ingredient you need to turn your meal into a comforting, homestyle feast.

The History of Sauces around the World


The history of sauces is as rich and diverse as the cultures that have contributed to their development. The journey of sauces begins in ancient times, with the Romans being one of the first civilizations to use sauces extensively in their cuisine. They created a variety of sauces, including a fermented fish sauce called "liquamen," which was used to enhance the flavors of their dishes. The Romans also grew and used a variety of herbs and spices in their sauces, adding complexity and depth to their food. The use of sauces to mask the taste of less fresh ingredients was also a common practice, highlighting the practical origins of sauce-making.

As we move forward in time to the Middle Ages, sauces continued to evolve, with each region adding its unique touch. In the East, the Indians developed wet masalas made with yogurt and coconut milk, while in the West, sauces based on porridge and meats were introduced. The 17th century saw the emergence of sauces made from eggs, creams, and butter, adding a new dimension to the culinary world. This period also witnessed the creation of some of the most iconic sauces, such as Bechamel in Italy and Hollandaise in the Netherlands.

The French, however, took sauce-making to a whole new level. The 18th century French chef, Antonin Careme, identified five leading sauces, known as the "mother sauces," which form the basis of many modern sauces. These include Bechamel, Veloute, Espagnole, Hollandaise, and Tomato. Each of these sauces has its unique characteristics and uses, and mastering them is considered a fundamental skill in classic French cooking. The influence of French cuisine on sauce-making cannot be overstated, with many contemporary sauces tracing their roots back to these foundational recipes.

Tips and Tricks for Perfect Sauces

Creating the perfect sauce can elevate a dish from good to extraordinary. Whether you're making a classic French béchamel or a spicy Asian chili sauce, here are some tips and tricks to help you master the art of sauce-making:

Remember, practice makes perfect. The more you experiment with different ingredients and techniques, the more confident you'll become in your sauce-making abilities. Happy cooking!

It's Gravy

Sauces are more than just a flavor enhancer; they are a culinary tool that can transform a dish from ordinary to extraordinary. They add depth and complexity to dishes, allowing chefs to layer flavors and create a more balanced and harmonious dish. Sauces can be used to moisten dry dishes, add richness to lean dishes, and even mask certain flavors. They also add visual appeal to a dish, making it more appetizing and appealing. The right sauce can elevate a simple dish into a gourmet meal, showcasing the chef's skill and creativity.

Understanding the components of a sauce can help you master the art of sauce making. A sauce typically consists of a liquid, a thickening agent, and flavoring ingredients. The liquid can be a stock, milk, wine, or even water. The thickening agent can be a roux (a mixture of fat and flour), cornstarch, or eggs. The flavoring ingredients can range from herbs and spices to vegetables, meats, or fish. By manipulating these components, you can create a wide variety of sauces to suit any dish.

The world of sauces is vast and diverse, reflecting the rich tapestry of global cuisines. From the delicate béchamel of France to the fiery salsas of Mexico, the tangy chutneys of India to the savory soy sauce of China, sauces add a unique character to each culinary tradition. They are the silent heroes of the culinary world, working behind the scenes to elevate our meals and tantalize our taste buds. Whether you're a professional chef or a home cook, mastering the art of sauce making can open up a world of flavors and transform your cooking. So, dive into the fascinating world of sauces and let your culinary creativity flow!