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.
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.
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.
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.
A taste test of store-bought cranberry 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.
Is this popular condiment healthy? Get the facts.
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.