John Cox · Tagged sauces

The Cornstarch Alternative That's Perfect For Thickening Simmered Sauces

Arrowroot powder gets a case made for it as a superior gluten-free thickener over cornstarch or flour: it works faster, keeps acidic sauces like marinara or cranberry sauce clear and glossy instead of cloudy, and holds up remarkably well through freezing and thawing, making it especially useful for meal prep and pie fillings. Its one real weakness is dairy-based dishes—mixed with milk or cream it turns slimy, so chowders, alfredo, and milk gravies are better off using flour, cornstarch, potato starch, or pureed white beans instead.

27 Delightful Recipes with White Wine

This roundup of 27 recipes shows creative ways to use leftover [[white wine]] to elevate everyday meals, from bright, citrusy preparations to rich, creamy sauces. The collection runs the gamut — simple one-pot pastas and risottos, shellfish-forward plates like [[mussels]] and baked clams, elegant preparations such as [[Lobster Thermidor]] and Coq au [[Riesling]], and weeknight-friendly roasted or pan-seared [[chicken breasts]] finished with wine-based pan sauces. The recipes explore how different varieties — including [[Sauvignon Blanc]], [[Pinot Grigio]], and [[Riesling]] — interact with ingredients like mushrooms, shallots, herbs, and cream, and teach techniques such as deglazing, braising, and poaching. Notes on substitutions, wine choices, and pairing suggestions make this a practical guide for home cooks seeking to add depth and acidity to savory dishes without wasting a partial bottle. It also highlights vegetarian options.

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