Tag: sauce

How to Grill Chicken: When to Add Sauce to Your Poultry

The secret to many of the best grilled chicken recipes is not a spice rub, a brine or a side salad. The key to a great grilled chicken recipe is the sauce. No matter what your preferred regional barbecue style, be it a sweet, spicy vinegar-based or another favorite, you know the importance of the good stuff. But…


Homemade Teriyaki Is Easy to Make and Tastes Even Better Than Store-Bought Versions

The “teri” in teriyaki means “shine” in Japanese and is the essence of this world-famous sauce. The soy-based glaze makes meat, poultry, fish and vegetables shimmer and taste irresistibly sweet and savory. Many supermarket teriyaki sauces lean on corn syrup and starches for viscosity and shelf life, which is why homemade teriyaki is superior. Plus, it’s so…


The Secret to the Best Winter Tomato Sauce

The middle of winter can be a tough time for tomato lovers. We’re about as far away from the end of the previous season as we are from the beginning of the summer harvest, and no member of the produce kingdom suffers such a noticeable lack of flavor when it’s imported, out of season, from…


Hot Chocolate: Heat Up Valentine’s Day With a Savory, Spicy Mexican Mole Sauce

Love is a glorious thing, but chocolate is my favorite part of Valentine’s Day. Public displays of romance are awkward. And chocolate is much less complicated. South of the border, Valentine’s Day goes by the name El Dia del Amor y Amistad, which translates to “The Day of Love and Friendship.” I find this holiday a lot…


A Year-Round Tomato Sauce

If you are like me and enjoy homemade tomato sauce year-round, this recipe is for you. It’s a great way to use up any lingering tomatoes at the end of the season. If the season has already finished, you can still manage a decent sauce with your supermarket variety. The key to developing the flavor…


This Easy French Dressing Is the Perfect Balance of Sweet, Sour, and Creamy

Don’t be fooled by the name: This reddish-orange salad topper is as American as dressings get. Big, bold French dressing actually comes from Pittsburgh and not its namesake European country—it was invented in 1925 as Kraft’s very first pourable dressing flavor. While the store-bought variety can sometimes be too cloying, this homemade version has just…


Fig and Plum Sauce

Sautéing figs with plums, shallots, and balsamic vinegar turns these simple ingredients into a savory, sweet, tangy sauce with a deep burgundy color, perfect for autumnal feasts. I serve it alongside roast pork, as a chutney for curry, and even as jam on my morning toast. I love this type of sauce—with just a few…


Chamoy Is the Sweet, Sour, Salty, Spicy Mexican Condiment You Need to Know

As Mexican condiments go, salsa and guacamole get most of the attention. But chamoy, lesser-known in the north, might be more important. This fruit-based sauce is sweet, sour, salty, bitter, and muy picante, all at once, a complete flavor that goes with everything. It embodies a certain boldness that’s common in Mexican food. Guided by tradition…


This Smoky Bacon Mayo Upgrades Everything It Touches

This rich, smoky bacon mayo is the condiment equivalent of the song of the summer. Once you make it, you’ll have it on repeat all season long. And who could blame you? Adding bacon fat and super-crispy bacon pieces to a simple DIY mayo gives you a flavor-packed spread that’s delicious on almost anything (as…


Let the Sauce Take Center Stage in This 30-Minute Recipe

It’s not fair to say that this recipe is all about the chermoula sauce. After all, shrimp and kale are equal heavyweights in this dish. It’s just that the chermoula sauce does something wicked to it. Chermoula, as you may know, is a fragrant North African slurry of fresh herbs, citrus, and spices. It’s typically…