Sauce

Brisket is quite difficult to mess up - this cut has the perfect combination of fat and lean meat. Cooking pork belly on the grill is very simple, but the taste is excellent.

Cranberry and orange sauce pairs perfectly with holiday goose, roast duck, roast turkey, and even plain chicken. Everything is perfectly balanced in it: cranberry acid, light citrus aromas of orange and lemon, while mustard and ginger add spicy notes

Adjika - (Georgian აჯიკა, Abkh. Aџyka) Megrelian Abkhaz spicy and fragrant pasty mass of red pepper, garlic, spicy herbs (dried and green) and salt.

Another variation of using eggplant, quite delicious.

Butter flavored with vanilla seeds is not a dessert at all, but a sauce that is ideal for low-fat fish or tender chicken breast.

There is quite a lot of fuss with the pork knuckle. So it is reasonable to cook two shank at once, fry one immediately, and cool the second, wrap tightly in film and freeze until the next time.

This is a classic sauce of French cuisine, which is most often served with green vegetables, fish and poultry. The French call it not only beurre blanc, but also beurre nantais, that is, "Nantes butter" - since it was invented at the beginn

I decided to share with you a real treasure, as my eldest daughter called this recipe - one of my favorite "savory" baking options: a wonderful, very satisfying pie made from soft yeast dough with a balanced creamy taste (made with vegetabl

France is considered the birthplace of onion sauce. There are many recipes for onion sauce and here is one of them. Onion sauce can be used in addition to potato and pea dishes, meat dishes from pork, rabbit, lamb. It also goes well with liver dishes