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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.
Stuff zucchini halves with sausage for a meaty and veggie-packed meal.
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.
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.
You don't have to be a chef to look cool in the kitchen: Fire up your pan with these sauces.
Food Network Magazine dreamed up dozens of new ways to use a jar of caramel sauce.
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.
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.
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.
We tasted 5 popular brands of hot sauce and rated them based on flavor, spiciness, cost and nutrition. Find out how your favorite sauce fared.