sauces

Anthony DeNovellis

Mixed Berry Vinaigrette

Subscribe or Sign up for a class to get more recipes! Ingredients 2 cups fresh or frozen mixedro berries (I use a mix of raspberry,...

Anthony DeNovellis

Mixed Berry Compote

This thick, sweet berry condiment is meant to be served warm, whether on whole-grain pancakes, french toast, or your favorite ice cream....

Anthony DeNovellis

Almond Ricotta

This is a versatile recipe - change the seasoning to change the flavor, and it can be used as a topping, a filling, or stirred into...

Anthony DeNovellis

Rich Marinara Sauce

The most important ingredient in this recipe is time - allow the sauce to simmer and stew for several hours, in order for the flavors to...

Anthony DeNovellis

Citrus Cranberry sauce

Tangy cranberry goodness, with just a hint of orange and sweetness

Chef Anthony DeNovellis

Vegan Toasted Almond Pesto

Traditional pesto is a savory, fresh, and pungent combination of basil, pine nuts, garlic, and cheese. I decided to make mine...

Chef Anthony DeNovellis

Date and Coconut Spread

One of my weaknesses has always been buttered toast - the rich creaminess, melting into each nook and cranny of toasted multi-grain bread...

Chef Anthony DeNovellis

Vegetable Gravy

This completely vegan gravy has all the creamy, savory depth and flavor of traditional meat-based gravy, with no added fat. Subscribe,...

Chef Anthony DeNovellis

Zucchini Ribbons with Burst Tomatoes

Zucchini is one vegetable that is often mistreated - steamed, roasted, boiled, or stewed to within an inch of its life, usually leaving...