Recipe Book - Learn to Cook Online - Page 5 of 19

Fresh Salsa Recipe – Salsa Fresca

This fresh salsa is a simple and flavorful combination of diced tomatoes, onions, cilantro, and jalapeños. It’s the perfect dip […]

Noticeably, Ranch Dressing is the second favorite dressing of North Americans. The main ingredients are either buttermilk or sour cream

Pistou is a traditional French sauce from Provence, made with garlic, fresh basil, olive oil, and sometimes Parmesan cheese. This

Mustard BBQ sauce is a tangy, no-cook sauce originating from the Carolinas and Georgia, traditionally used to enhance the

In France, the typical way to serve oysters is with a piece of lemon and a vinegar sauce that is

Tomato sauce was an ancient condiment in Aztec food. The first person to write of what may have been a

This fresh and simple Italian sauce, also known as "sugo di pomodoro fresco," is made with ripe tomatoes, fresh

This classic Italian pesto sauce is quick and easy to prepare and bursting with fresh, aromatic flavors. Made with

Grilled New York Steak with Béarnaise Sauce is a French-inspired dish that highlights the rich, savory flavors of perfectly grilled

Béarnaise means “coming from the region of Béarn.” It goes very well with grilled meat or fish. Béarnaise is a

A coulis is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is

Fish stock is also called fish fumet and it is a basic cooking skill. The idea is to extract

Depending on what you are poaching, the acidic ingredient might vary. As a rule of thumb, use white wine

Brown veal stock is a staple in many kitchens and especially in French ones. Chefs like veal because it has

Brown lamb stock is a rich, flavorful base perfect for sauces, gravies, and stews. It’s made by first roasting lamb