I wanted to use these fennel fronds. From what I’ve heard, they’re usually discarded. I read that you could make a pesto from it, but I was pretty turned off by that personally. I thought the flavor would better lend itself to some kind of a yogurt sauce... so I went that route.

I really love steak marsala and decided to try and make my own sauce instead of using a pre-made sauce.

This is my spin on a classic pasta dish. I caramelized the ground beef to start, for extra flavour and to avoid any mushiness. I also added the fennel near the end of cooking, to maintain it's crunch. And, because the wife prefers creamy sauces, I added a splash of cream to turn the sauce rose. It was a hit.

Recipe I just decided to make one day using fresh ripe plum tomatoes instead of using tomatoes in a can

I tried making this with what I had in my kitchen, and it turned out really nice. You can also pour this sauce on rice, top it with cheese and heat it in the microwave.It's nice with other kinds of mushrooms or bell peppers.It's a really basic point, but boil the pasta in salted water. Recipe by Nyamiane

I had some leftover meat sauce from last night, and I really wanted to eat zhajiangmian. (^^;;So I tried this remake!I don't have any hints for you! Use whatever meat sauce and miso you have at home. (*^^*) Please try to come up with your own homemade flavor! Recipe by Mi-topai mama

I love super spicy, and I love flavor too! I really enjoy creating things with Ghost peppers because it has a really spicy kick, but it allows the other flavors to come through and be tasted. I had created Ghost Salsas and Ghost Sriracha, and was in search of other ways to enjoy the flavor of Ghost peppers when I figured the next sauce should be BBQ. Now the members of my family request that I bring the BBQ sauce to any family gatherings and always hope that they score a jar to take home. I hope that you all will enjoy this sauce as much as my family and I do!

Wanted pasta for dinner one day, but had no sauce. I looked it up on internet and made some changes. Dinner was ready quick and tastier than a jar.

I was looking for an easy sauce to put on chicken Milanese and I came up with this recipe. Very flavorful with some heat. You won’t be disappointed.

The anise flavor of fresh fennel tops goes very well with olive oil and canned fish like tuna or sardines in a puree served over boiled pasta or boiled rice. Makes one cup, 16 Tbs, two Tbs per luncheon. Quick, tasty.

Squid/ Calamari is one of my favorite things to eat. Only if it is cooked right. I used to buy squid for my pops a few times a year and he would make a delectable calamari in a tomato sauce. It was so tender and flavorful. Sadly, I never got him to write it down for me, but he did say just cook it a long time. What did that mean?I tried to make it myself a few times, since he passed. They all failed. Too tough. Too fishy. Etc, etc, etc. Finally, my wife suggested that we should just let it cook for a long time. Who am I to say no to my wife and dad?We did just that, with some carrots. Wow! Not what my dad made, but he would have loved it nevertheless.If you like it saucy, then one pound of squid is just find. But if like a touch of sauce, then use two pounds of squid. The carrots may seem to be an odd touch, but they add to the amazing flavor. Hopefully, you will enjoy this as much as we did.Enjoy!

I had some ground pork and I wanted to see how it would taste in my sauce. We ate it as chili. Froze some for future date. Saved some for tonights dinner. Plan to add elbow macaroni to it and top it with cheese. I hope you enjoy the recipe.