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As well as Sauces, Jams and Preserves, you can also browse recipes by the following meal types:
| Accompaniments to Main Courses | Breads, Cakes and Pastries | Breakfast Recipes |
| Dessert | Drinks | Main Course |
| Sauces and Jams | Snacks | Soup Recipes |
| Spice Blend | Starters | Alphabetical Listings |
For a more detailed view of the sauce, jam, preserve and condiment recipes presented on this site you can use the links below:
You can also browse the following types of Jam, Preserve and Condiment recipes:
| Jam, Preserve and Chutney Recipes | ||
| Jam and Jelly Recipes | Pickle, Preserve and Chutney Recipes | Condiment Recipes |
| Stuffing and Forcemeat Recipes | Sauce Recipes |
The alphabetical list of Sauces, Jams and Preserves recipes follows (limited to 100 recipes per page). There are 1667 recipes in total:
| Raspberry Leather (Raspberry Leather) Origin: British | Amb Halad Ka Achar (Zedoary Pickle) Origin: India | Asparagus in Egg Sauce Origin: British |
| 20-minute Icing Origin: American | Ambelofassoula Salata (String Bean Salad) Origin: Greece | Asparagus in Orange Sauce Origin: Spanish |
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Asperges Marinées à la Niçoise (Asparagus in Garlic, Lemon and Herbs) Origin: France |
| A1 Sauce Origin: American | An Excellent Sauce for Fish Origin: British | Atchar Origin: Southern Africa |
| Aam ki Hari Chatni (Green Mango and Apple Chutney) Origin: India | Anchovy Sauce Origin: British | Aurore Origin: British |
| Acapulco Chicken Pizza Origin: American | Angelica Butter Origin: British | Austro-Asian Roast Chicken Origin: Australia |
| Achar Origin: Guyana | Annatto Oil Origin: South America | Avgolemno (Egg and Lemon Sauce) Origin: Greece |
| Adobo Sauce Origin: Mexico | Aper ita conditur (Roast Pork in Celery Seed Sauce) Origin: Roman | Ayam Bumbu Rujak (Mixed Spicy Chicken) Origin: Indonesia |
| African Hot Sauce Origin: sub-Saharan Africa | Apfelkraut (Home-made Apple Syrup) Origin: German | Béarnaise Sauce Origin: France |
| Afritadang Manok (Watermelon Barbecue Sauce) Origin: Philippines | Apple and Celery Stuffing Origin: British | Béarnaise Sauce Origin: France |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Apple and Lavender Jelly Origin: British | Béchamel Origin: British |
| Akume with Ademe Sauce Origin: Togo | Apple and Mayonnaise Sauce Origin: British | Béchamel Sauce Origin: France |
| Alfredo Sauce Origin: Italian | Apple and Mint Jelly Origin: British | Baby Carrots and Onions in Cream Origin: Ireland |
| Algerian Dried Apricots in Syrup Origin: Algeria | Apple and Parsley Jelly Origin: British | Bacon Sauce Origin: British |
| Algerian Escabeche Origin: Algeria | Apple and Quince Sauce Origin: British | Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce) Origin: Welsh |
| Algerian Roast Pepper Sauce Origin: Algeria | Apple Butter Origin: American | Bagna Caôda (Anchovy Dipping Sauce) Origin: Piedmont |
| Aliter Assaturas (Another Sauce for Roast Meat) Origin: Roman | Apple Cheese Origin: British | Baked Cod and Egg Sauce Origin: Scottish |
| Aliter carduos (Artichokes with Herbs) Origin: Roman | Apple Chutney Origin: British | Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves Origin: British |
| Aliter carduos elixos (Artichokes with Spiced Sauce) Origin: Roman | Apple Jelly Origin: British | Baked Parsnips Irish Style Origin: Ireland |
| Aliter Caroetas (Carrots with Cumin Sauce) Origin: Roman | Apple Sauce Origin: American | Baked Red Snapper Origin: Australia |
| Aliter in cervum assum iura ferventia (Plum Sauce for Venison) Origin: Roman | Apple Sauce II Origin: British | Baked Salsify Origin: British |
| Aliter in grue vel in anate vel in pullo (Roast Duck with Damson Sauce) Origin: Roman | Apple, Tamarillo and Prune Chutney Origin: British | Baked Snapper Origin: Bahamas |
| Aliter porros (Boiled Leeks in Cabbage Leaf Salad) Origin: Roman | Apple, Tomato and Prune Chutney Origin: British | Baklazhan Pkhali (Aubergine Pkhali) Origin: Georgia |
| Aliter porros II (Salad of Leeks Boiled with Juniper) Origin: Roman | Apple-smoked Barbecue Ribs Origin: American | Balsamic Reduction Origin: Fusion |
| Aliter porros III (Salad of Leeks with Broad Beans) Origin: Roman | Apricot and Pineapple Conserve with Cherries Origin: American | Baltic German Beet Relish Origin: German |
| Alkovendressing Origin: German | Apricot Chutney Origin: British | Bamia Okra Relish Origin: Zanzibar |
| Alligator in Sauce Piquante Origin: Cajun | Apricot Curd Origin: British | Banir, Spanagh, Yev Yerishta (Cheese, Spinach and Noodle Casserole) Origin: Armenia |
| Almond Curd Origin: British | Apricot Jam Origin: British | Barbecue Beef Stew Origin: American |
| Almond Mylk (Almond Milk) Origin: English | Apricot Nectar Origin: Australia | Barbecue Brisket Origin: American |
| Almond Sauce (Apple Sauce) Origin: British | Apricot Preserve Origin: British | Barbecue Chicken Origin: American |
| Aloco Origin: Cote dIvoire | Apricot Stuffing Origin: British | Barbecue Fish Marinade Origin: American |
| Aloha Seafood Dish Origin: Hawaiian | Aromatic Lamb Origin: Mediterranean | Barbecue Pork Roast Origin: American |
| Aloobukhara Chutney (Prune Chutney) Origin: Pakistan | Arrabiata Pasta Sauce Origin: Italian | |
| Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb) Origin: Roman | Asparagus au Gratin Origin: British |
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When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...