Try this basic sweet and tart bacon dressing for spinach salads, iceberg wedges, or drizzled over vegetables like asparagus or green beans.
Author: Diana Rattray
Author: Steven Raichlen
Our flavorful barbecue sauce is a nice choice for pork, chicken, or shredded beef barbecue, and has a sweet and hot flavor.
Author: Diana Rattray
There's nothing quite as vibrant, summery and flavorful as lemon pepper sauce! This is a fast and easy lemon pepper pasta that is truly unforgettable-...
Author: Julie Blanner
It's easy to create a bourbon glaze for your favorite cuts of steak, salmon, chicken, or pork, requiring just three ingredients and five mintues.
Author: Kristina Vanni
A versatile sauce that can be served with chicken, beef, pork, fish and even pasta.
Author: Michelle Minnaar
Author: Rick Tramonto
Author: James Beard
Author: Steven Raichlen
Author: Lourdes Castro
With only 3 simple ingredients, you can make this EASY Wasabi Aioli! Great as a dipping sauce, a sandwich spread or even alongside sushi!
Author: Jessica Formicola
Classic Southern sausage gravy is traditionally served over split buttered biscuits. Serve the sausage gravy and biscuits for breakfast or brunch.
Author: Diana Rattray
Say no to bottled hot sauce. Learn how to make this simple, tasty Caribbean-style hot pepper sauce using Scotch bonnet chile peppers.
Author: Cynthia Nelson
A sweet bourbon marinade recipe that works perfectly with almost anything, this recipe is simple to put together and lasts for seven days!
Author: Derrick Riches
Russian Dressing: it's tangy, slightly spicy, and all-around addicting!Yield: 1/2 c of dressing
Author: Sarah | Curious Cuisiniere
Impress your guests with this homemade Blueberry Sauce, it's perfect to serve with brunch or dessert!
Author: Holly Nilsson
Author: Jean Georges Vongerichten
Homemade cocktail sauce is perfect for cold shrimp, roasted veggies, or even baked potatoes!
Author: Holly Nilsson
Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but...
Author: Janet A. Zimmerman