hello no-cook sauces!

My five go-to recipes, plus a tax-day margarita, and more!

I’m a firm believer in the phrase: The secret's in the sauce.

The very first time I made basil pesto, from the Silver Palate Cookbook, I was blown away by its assault to my senses—the verdant green color, fragrant aroma, and heavenly taste and texture. This was back in the early 1980s, when pesto’s popularity was just beginning to explode. I was hooked b…