From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Take your Bolognese to the next level of craveworthy comfort with the help of Geoffrey's expert tips, and get his five-star recipe.
Giada opts for mushrooms in place of traditional ground meat to bulk up her fuss-free Bolognese sauce.
We’ve rounded up Food Network's favorite savory and sweet sauces, so that you can add finishing touches to your chicken, seafood and dessert dishes with ease.
You don't have to be a chef to look cool in the kitchen: Fire up your pan with these sauces.
Swirl a few tablespoons of cold butter into a pan sauce before you serve it—you'll be amazed by how it improves the texture.
To create Food Network Magazine's trimmed-down mac and cheese, we skipped the usual butter-flour roux and used pureed cooked cauliflower as a thickener. Get the recipe.
I love cranberry sauce any time of year, but it's a must-have around Thanksgiving. As I gear up for the holiday, I’m all about finding creative new recipes. Forgo the canned stuff -- it's usually packed with HFCS -- and discover the taste of real, homemade cranberry sauce. Be sure to make lots so you’ll have leftovers for those post-Thanksgiving turkey sandwiches.
Hot Tips From Food Network Kitchens’ Katherine Alford: Drain your pasta when it's just al dente, then cook it for a minute or two more in a skillet with the sauce.
A taste test of store-bought cranberry sauces.
We’ve taste tested the jarred stuff, but nothing beats a homemade batch of tomato sauce loaded with vitamins C and A, potassium and the antioxidant lycopene. With tomato season in full swing, don’t let extra tomatoes go to waste.