[Photographs: J. Kenji Lopez-Alt] Update your fried chicken with these no-cook dipping sauces in under 7 minutes »...
Author: J. Kenji López-Alt
©iStockphoto.com/kolan Wet walnuts, the sticky-sweet ice cream topping made from walnuts and maple syrup, often have a soggy appearance and cloying flavor....
Author: Lucy Baker
Soubise, an old-school French sauce classically made by pureeing softened onions with bechamel, is a great pairing for all sorts of roasted meats, like...
Author: Daniel Gritzer
Granny Smith apples build on the already tart and sweet profile of cranberry sauce, and the addition of extra orange juice and orange zest gives adds a...
Author: Joshua Bousel
This nutty and fruity Catalonian sauce is best when you make it your own. You can serve your romesco sauce a million different ways: with roasted meats...
Author: Daniel Gritzer
A mixture of tart mustard, spice, and heat make this mustard a perfect pairing for pastrami stacked a mile-high between a couple pieces of rye.
Author: Joshua Bousel
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
Author: Joshua Bousel
Sweet, smoky, and crisp mushroom "bacon" that can be used anywhere that you'd use regular bacon bits or cooked bacon slices. It has that perfect crisp-but-pliant...
Author: J. Kenji López-Alt
Crispy baked sweet potato wedges with a tangy yogurt sauce.
Author: Nick Kindelsperger
Homemade Marinara Sauce with Fresh Herbs - Making your own from-scratch marinara takes a little time but is so worth-it. This classic version, which makes...
Author: Anna Johnson
Few things in life are better than biting into a fuzzy, sun-warmed peach, the nectar dribbling down your chin. This simple jam is full of ripe, fresh peach...
Author: Lucy Baker
Dried porcini mushrooms soaked in turkey stock give this gravy a great earthy depth.
Author: Joshua Bousel
All you need to make crème fraîche at home is cream, buttermilk, and a little patience.
Author: J. Kenji López-Alt
Using Serbian ajvar as inspiration, roasted red peppers are mixed with ketchup, garlic, and sherry vinegar, along with smoked paprika for that required...
Author: Joshua Bousel
This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you.
Author: Stephanie Stiavetti
Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh...
Author: Chichi Wang
Pickled chiles are a versatile pantry staple: they can be used to add mouth-puckering tang to just about any place you'd ordinarily use hot peppers,...
Author: Kate Williams
Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette....
Author: J. Kenji López-Alt
Seaweed probably isn't the first thing you think of when you hear the word "tartare." Beef, tuna, and even salmon are obvious choices and "meaty" vegetarian...
Author: Kate Williams
It would be remiss of me to leave Ranch out of Sauced any longer. Ranch has always been a little heavy-handed for me. Unless I had a reason to drown the...
Author: Joshua Bousel
When it's too hot to bake, crumb crusts are here to save the day! This pie has a classic graham cracker crust and is filled with homemade vanilla pudding...
Author: Lauren Weisenthal
[Photograph: Max Falkowitz] This hot sauce is a perfect last-minute dash of heat and flavor. Despite its benign color, it's fairly hot, but not as...
Author: Max Falkowitz
Change up your shrimp or crab dipping sauce with this tasty lemon dill butter sauce! It's got just 5 ingredients and takes 5 minutes to make!
Author: Low-Carb Simplified
Barbecue sauce on pizza, yay or nay? I couldn't decide, so came up with this hybrid that has the deep tomato flavor of pizza sauce, but also comes...
Author: Joshua Bousel
Throughout Latin America, churrasco traditionally refers to steak cooked on a grill. We kept the typical lime and garlic marinade but seared the meat on...
Author: Yummly
Gochujang-a Korean fermented chili paste-gives this ketchup its unique spice, balanced with brown sugar and given more depth from soy sauce, garlic, ginger,...
Author: Joshua Bousel
Why relegate Buffalo sauce to chicken wings? Make your own Buffalo wing-inspired barbecue sauce that's a great topping for smoked chicken or pulled...
Author: Daniel Gritzer
XO sauce is a flavor-bomb condiment rich with dried seafood and cured ham. You can spoon it over any number of dishes, but it's also a fantastic ingredient...
Author: Sasha Marx
Unlike the modern version of tapenade, which features the olive more prominently than the other ingredients, this recipe is based on the original, created...
Author: Daniel Gritzer
Born out of a short supply of tomato ketchup and an abundance of bananas in the Philippines during World World II, banana ketchup was created as a sweeter,...
Author: Joshua Bousel
Finish off your poultry, shrimp or pork with this versatile and delectable plum sauce. Our sugar free and low carb recipe is slightly sweet, a tad tart...
Author: Think Low Carb
You only need to follow a recipe once or twice when making tzatziki before the process becomes almost automatic. Thick tangy yogurt; crisp, sweet cucumber;...
Author: Max Falkowitz
Yesterday, Boston correspondent Liz Bomze wrote about chef Barbara Lynch's sauce Bolognese, which she serves at No. 9 Park and her other Boston restaurants....
Author: J. Kenji López-Alt
Few things in life are better than biting into a fuzzy, sun-warmed peach, the nectar dribbling down your chin. This simple jam is full of ripe, fresh peach...
Author: Lucy Baker
On the surface, the idea of a tangy hot mayonnaise may not strike the mouthwatering response of its tomato-based brethren, but one taste and I'm sure...
Author: Joshua Bousel
This sauce is sweet, sticky, and good on absolutely (okay, almost) everything.
Author: Joshua Bousel