Author: Ted Allen
Author: Food Network
It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to...
Author: Vivian Howard
Homemade condiments will always have the edge over shop-bought. This quick barbecue sauce is spicy, tangy and sweet
Author: Jennifer Joyce
This umami seasoning -- inspired by Trader Joe's version -- gets its savory flavor from porcini mushroom powder. It can be scaled up easily and keeps well,...
Author: Food Network Kitchen
Author: Sean Timberlake
Author: Ree Drummond : Food Network
Side dishes of sauteed mushrooms are one of the best parts of eating at a steakhouse. Bring that steakhouse flavor home with our recipe.
Author: Peggy Trowbridge Filippone
I love using vegetables to thicken a sauce instead of a more traditional choice like flour or cornstarch. The flavor of the garlic and onions here adds...
Author: Alex Guarnaschelli
Recipe for an Egyptian spice mixture used in Middle Eastern recipes as a dip or coating for meats and vegetables.
Author: Saad Fayed
A herby yogurt dip to serve with curry recipes and spiced food. If you want to make this sauce ahead, keep the cucumber separate until the last minute
Author: Sara Buenfeld
This velvety-smooth sauce uses real cheddar (not the processed stuff) and comes together in less than 10 minutes. Serve as is with chips, fries, or chili...
Author: Rhoda Boone
Author: Food Network
Raspberry buttercream made with rich raspberry jam and fluffy whipped butter and sugar is a delightful frosting for cookies and cakes!
Author: April Woods
Author: Martina McBride
Author: Rachael Ray : Food Network
This classic salsa recipe has been a favorite for many years and is a traditional Southwestern-style sauce. It's full of tomato flavor and perfect for...
Author: By Betty Crocker Kitchens
Author: Food Network
Rich and robust and a thousand times better than store-bought, this authentic enchilada sauce packs some serious FLAVOR!
Author: Kimberly Killebrew
Make this spiced cranberry sauce up to four days ahead for a stress-free Christmas. It's delicious spooned over turkey or ham
Author: Esther Clark
Author: Food Network
Author: Bobby Flay
Author: Food Network
This is a great way to make a big batch of homemade Bolognese sauce and freeze it to have on hand for months. The slow cooking process really allows the...
Author: Kelsey Nixon
Homemade Chocolate Sauce is incredibly easy to make and rivals anything you'll buy at the store. Whip up a batch in only 5 minutes and then drizzle...
Author: Amy
Author: Guy Fieri
Author: Food Network Kitchen
Cool and creamy, this tangy cucumber dip, called tzatziki, is the perfect complement to grilled meat and vegetables, as well as pita for dipping.
Author: Lynn Livanos Athan
I offer you here a blueprint dressing you can use for endless variations. The three that follow are classic combos, but I hope you'll be inspired to put...
Author: Dawn Perry : Food Network
Author: Geoffrey Zakarian
Author: Food Network
Got a glut of runner beans, or just fancy a twist on classic English piccalilli? This low-fat preserve is great with ham or in cheese sandwiches
Author: Sara Buenfeld
Blackened peppers make a great base for a homemade sauce- combine with sundried tomatoes, garlic, coriander and basil
Author: Mary Cadogan
Author: Ina Garten
Add a shot of cheer to your jellied cranberry sauce--your holiday guests will thank you! This version, spiked with vodka, is super easy to make ahead and...
Author: Food Network Kitchen
This Thai peanut sauce recipe is a mild, delicious complement to pasta or noodles, or use it as a dip for veggies that the whole family will love.
Author: Jolinda Hackett
Author: Ina Garten
Author: Molly Yeh
Author: Emeril Lagasse
Author: Jeff Mauro, host of Sandwich King
Author: Tyler Florence
This classic homemade tartar sauce is the perfect sauce to serve with fish and seafood, and it takes no more than 10 minutes to throw together.
Author: Diana Rattray
Author: Michael Symon : Food Network
Learning how to properly caramelize onions is key. Once you've mastered the basic technique, you'll use them for everything from French onion soup to onion...
Author: Claire Saffitz
Author: Food Network