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Thumb_9913_Vietnamese Dipping Sauce

Thumb_9913_Vietnamese Dipping Sauce

This traditional sauce appears on the table at most Vietnamese meals. Add a small handful of shredded carrots and you have a vegetable relish. For the ultimate nuoc cham, grind the garlic, chili and sugar with a mortar and pestle. Read more about this recipe in Nancie McDermott's Quick & Easy Vietnamese.

Thumb_11586_Seitan Ancho Mole

Thumb_11586_Seitan Ancho Mole

I made a simpler version of Rick Bayless' red mole with a perfect balance of chocolate, nuts, chiles and spices. And once you actually make the sauce, the dinner part is simple. Read more about this recipe at VeganYumYum.

Thumb_21795_Grilled Pork Tenderloin With Coffee Barbecue Sauce

Thumb_21795_Grilled Pork Tenderloin With Coffee Barbecue Sauce

Four Seasons chef Douglas Anderson keeps his grilled pork tenderloin as moist as possible by brining it for 4 to 6 hours, then glazing it with a smoky, coffee-flavored barbecue sauce just before it comes off the grill. The sauce can be refrigerated for up to 1 week. This recipe will make enough brine for up to 3 pounds of pork tenderloin.

Thumb_5348_Mom’s Artichoke Sauce

Thumb_5348_Mom’s Artichoke Sauce

Whisk up this sauce to go with steamed artichokes for an elegant starter or a light summer meal. It's even better if you make it with homemade mayonnaise. For more on this recipe, read Brys' post at the Cookthink blog.

Thumb_15839_Thai Green Curry With Snow Peas And Shrimp

Thumb_15839_Thai Green Curry With Snow Peas And Shrimp

This is a beautiful curry with pink shrimp and bright green snow peas in a heavenly herb-infused sauce. Serve it warm with rice or noodles. Read more about this recipe in Nancie McDermott's The Curry Book.

Thumb_22008_Arroz Caldo

Thumb_22008_Arroz Caldo

The White House executive chef Cristeta Comerford provided this recipe at a recent cooking demonstration held at TenPenh in downtown Washington.

Thumb_21804_Hominy Grill Shrimp Burgers

Thumb_21804_Hominy Grill Shrimp Burgers

This calls for leftover corn bread and cooked shrimp, whose sweetnesses complement each other. The texture and zip of the burgers is up to you, depending on how you prep them and how much hot pepper sauce goes into the mix.

Thumb_8166_Chicken, Escarole And Mint Salad

Thumb_8166_Chicken, Escarole And Mint Salad

There are so many vibrant flavors in this dish.  You can tone up or down the spiciness to match your taste by adding less of the red pepper flakes. 

Thumb_17706_Quick Broiled Eggplant Parmesan

Thumb_17706_Quick Broiled Eggplant Parmesan

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_7444_Broiled Thai Shrimp

Thumb_7444_Broiled Thai Shrimp

Broiling is an often overlooked, easy way to quickly cook shrimp. The full range of Thai tastes and flavors in this dish really stand up to the brininess of the shrimp without overwhelming their pleasantly marine bite.

Thumb_11354_Grilled Pork Satay

Thumb_11354_Grilled Pork Satay

 Satay, probably originating in Southeast Asia, is slices or cubes of meat cooked on a skewer. Chicken, beef, and pork are all common choices. We flavored this pork version with a little brown sugar, some rice wine vinegar, and a touch of fish sauce.