I wanted to do something a little different than the typical soy sauce marinade.It's sticky and delicious.Depending on what seasoning you use, it can go with a variety of dishes. Recipe by Chamicyami

I first had Chimichurri and a very high-end steakhouse in Dallas, Texas. I have had several versions including the red and this is as close as I’ve come to authentic Argentinian chimichurri. I hope you enjoy!

My neighbor gave me a bottle of Olive Oil, Basil and Garlic tomato sauce. I have some bell peppers and ground pork. So I decided to make this.

I love fresh pasta, so I try out various shapes and sauces.Farfalle is the plural form of butterfly in Italian. It's chewy and goes well with various kinds of sauce. It's easy to shape, so give it a try!The prawn cream sauce goes well with not only farfalle but also with any kind of pasta. Recipe by mini

I grow my own very hot chili peppers, so of course I wanted to try making some Tabasco sauce. I learned how to make this from a friend who cultivates habanero peppers.Definitely use gloves and turn on the ventilation fan while making this! You can use a blender instead of a mortar and pestle. It's also okay to add some garlic. Recipe by Arajin.

This is a basic seasoning sauce for many Puerto Rican dishes.It was taught to me by my mom always have in my fridge & freezer. You could add a tablespoon to soups, rice, stews & I even season some of my meat with it. I triple this recipe & freeze half.

Just when I need a classic easy and fast way to make spaghetti and meatballs, here I have it ! ☺️

I love tahini in Greek yogurt with some blueberries. This is a version of that with some extra 💖 Perfect with a dollop of Greek/ natural/ coconut yogurt.The sauce is also dreamy with apricots, peaches and nectarines.This makes around 1/2 cup of sauce that will keep well in the fridge for a few days.#berrybonanza

I came up with this recipe as I was thinking of ways to make filling and satisfying dishes out of inexpensive tofu.If you drain off the excess water from the tofu very well, it will easily get nice and crispy. If you like spicy food, the mushroom sauce is also delicious with some doubanjiang spicy bean paste. For 4 servings. Recipe by kakopan

Sauce has been a staple in my family for generations. Each family member makes it a bit different. I don't give a specific serving size. This is used for a pound of pasta and sauce on the side if that helps.

Ok, I'm always in search of perfection as far as tomato sauce goes... It's my own personal "holy grail." (and please, to any and all "real chefs" out there, if you have any suggestions for this recipe, it would be more than welcome) My grandmother made amazing tomato sauce but died from Alzheimers before I could get the recipe from her. Since then I've been experimenting with this recipe constantly. I've tried numerous incarnations, numerous ingredient variants, etc. I feel as if I still don't have it down to perfection, but I have it good enough that it still yields a decent sauce. FYI: this recipe is for a big batch. I designed and cook it this way because it's simply delectable and is perfect to put in containers, freeze, and have on a night where you're simply too busy to make something homemade.P. S. - I know, it's strange putting butter in a tomato sauce, and it seems like alot of butter, but I assure you, that's what makes the recipe.

This is an abbreviated version of Chaliapin steak (a steak marinated in onions, a Japanese western-style dish).The sautéed onions form the base of the sauce, so sauté them slowly and patiently, taking care not to let them burn.As long as the onions are well sautéed, you can make a delicious sauce with just water, without needing any wine or sake. For 1 serving. Recipe by Shizure