Sauce

Use one 2-pound mackerel if you can't find smaller ones, or substitute arctic char or trout.

Braising octopus might sound advanced, but it's as easy as simmering a pot of beans.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta

The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.

It can be hard to gauge what's happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

This addictive sauce is also incredible with beignets or ice cream.

Want the most classic, rich, thick, turkey gravy to serve with your bird? Look no further than this recipe.

Pea pesto is a condiment, a sauce, a flavor enhancer. I spread it on grilled skirt steak marinated in horseradish and on lamb chops. I sauce spaghettini with pea pesto (just boil the pasta in chicken stock and toss in the pea pesto and garnish with toasted breadcrumbs) and I dress cold roast chicken with pea pesto and homemade yogurt. I broil or grill seafood skewers and serve them on a pillow of pea pesto; I sauté scallops or swordfish in the pan with pea pesto; and serve poached eggs on an English muffin spread with pea pesto. For extra zing, you can add a tablespoon of horseradish to every cup of peas.

Black truffle butter, available online and in fine grocery stores, adds a touch of aromatic luxury to the standard turkey. Rubbing the flavored butter under the skin allows the truffle flavor to permeate the meat while keeping it moist. Wear food-safe gloves to do this job; it makes it a lot neater and easier!

It's just as tasty without booze but only as good as the chocolate you use, so shop accordingly.

Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.

Piuma makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

We love the rich, salty flavor of anchovies, especially with lamb, but we don't really want to bite into one. Chop until they're practically a paste.

Because of the brothy marinade, the skin won't get as crisp as with other roast chickens, but the flesh will be so tender, you'll want to eat it with your hands.