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.
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.
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.
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.
A taste test of store-bought cranberry sauces.