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Almond Pesto

(Italian Grill by Mario Batali with Judith Sutton, 2008)

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Almost Instant Heirloom Tomato-Basil Relish

(Food & Wine, August, 2004)

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Almost-Famous Cranberry Walnut Relish

(Food Network Magazine, November, 2011)

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Aloha Salsa

(Cooking Light, May, 2001)

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Alton's T-Day Gravy

(Bon Appétit, November, 2005)

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Amaretto Cream Sauce

(Southern Living, January, 2004)

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Amaretto Glaze

(Southern Living, March, 2011)

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Amatriciana

(Everyday Food, December, 2012)

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Ambrosia Sauce

(Bon Appétit, December, 2012)

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Amorous Duo

(Cooking Light, November, 1999)

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Anaheim Chile Salsa Verde

(Gourmet, November, 1998)

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Ancho Chile Sauce

(Bon Appétit, July, 2008)

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Ancho Chili Sauce

(Bon Appétit, March, 2003)

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Ancho Chili Sauce

(Bon Appétit, July, 1998)

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Ancho Mole

(Bon Appétit, November, 2005)

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Ancho Pasilla Sauce

(Gourmet, July, 1997)

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Ancho-Cashew Mole Sauce

(Cooking Light, July, 1995)

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Ancho-Guajillo Chile Sauce

(Bon Appétit, May, 2003)

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Anchovy Lemon Dip With Green Beans

(Gourmet, August, 2007)

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Anchovy Mayonnaise

(Gourmet, August, 2005)

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Andalouse Sauce

(Cooking by James Peterson, 2007)

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Andrea’s All-Purpose, All-Natural, Thick ’n’ Tasty Tomato Sauce

(Monterey County Herald, August, 2008)

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Andrea’s All-Purpose, All-Natural, Thick ’N’ Tasty Tomato Sauce

(Washington Post, August, 2008)

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Angelo’s Marinara Sauce

(Saveur, March, 2009)

This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti.
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Anise Pear-Cranberry Sauce

(Sunset, November, 2002)

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