Mole coloradito is a lighter, brighter Mexican mole, easier to make than many others, and great with duck, turkey, chicken or pork.
Southern red eye gravy hinges on country ham and black coffee, but I add a little broth, flour and sage.
Oaxacan mole negro is the ultimate Mexican sauce. It takes a while to make, but it stores very well.
Pipian rojo is a Mexican sauce with nuts and seeds, chiles, a touch of tomato and spices. I’m serving it with squirrel here.
Old school Southern tomato gravy served with country fried dove breasts. ‘Nuff said.
A damn good barbecue sauce featuring the fruit of the prickly pear, also called a tuna.
Turkey mole is a dish that dates back to the Aztecs and Maya. There are many versions of the mole, the complex sauce that goes with the turkey. This is mine.
A classic cool-weather parsley pesto made with walnuts or pecans is a great early spring or autumn accompaniment to pasta, fish or poultry.