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Henry Bain, a waiter at Louisville’s Pendennis Club, created this sauce more than 100 years ago, but it has remained a favorite in Kentucky, especially on Derby Day. It’s typically served on the side, but we decided to slather it all over the beef tenderloin, giving the meat a sweet, spicy glaze.
This recipe was featured as part of our Kentucky Derby Day menu.
by Alexis deBoschnek | This play on Italian puttanesca will inevitably become your easy, one-pot weeknight staple. Gussy...