Sauce
Food
Southern Heritage gets the smoke right in its barbecueWet vs. dry, or rub vs. sauce, is one of the fundamental disputes in the world of barbecue. The regional arguments over which is better can be as intense as the most ardent Cal-Stanford rivalry. I'm not going to take sides in the dispute. In this article: Chicken, Sauce, Cornbread, Sandwich, Potato salad, Coleslaw, Baked beans, Cal, Barbecue sauce, and Potato |
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Columbia Daily Tribune | 14 hours ago
Try a homemade ragu like Nonna used to make
Ragu, the long-simmered meat sauce Italian mothers and grandmothers traditionally serve for Sunday supper, is often called "gravy" by Italian Americans. It's a simple dish, but minor variations can provoke passionate arguments. "Gourmet...
In this article: Ragu, Rigatoni, Parmigiano-Reggiano, Tagliatelle, Pancetta, Giblets, Fettuccine, and Bolognese sauce
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The Bergen Record | 1 day ago
Market prides itself on personal touch
...pancakes and a variety of soups. Breads come from Balthazar Bakery in Englewood, and cakes are from Hawthorne's Just Desserts. Gourmet sauces include the Hoboken Eddie's line. Steve's also offers a variety of fruit and veggie platters and fruit...
In this article: Macaroni and cheese, Potato pancake, Chicken salad, Cavatelli, Breads, and Sausage
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Columbia Daily Tribune | 7 days ago
Deglaze and reduce to create flavorful sauces
...scrape with a wooden spoon to deglaze the pan deposits. Stir in the chicken broth or water and the hoisin sauce and continue simmering until the sauce is thick enough to coat the back of a spoon, about two minutes. Stir in the reserved orange...
In this article: Orange juice, Hoisin sauce, and Chives
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San Jose Mercury News | November 17, 2009
Make-ahead enchiladas a smart solution for harried holiday season
...cooked meat or poultry (even fish), beans or cheese or a combination in a corn or flour tortilla dipped in enchilada sauce, top with more sauce and sprinkle with cheese. Pop them in the oven, and dinner is ready in under an hour. The...
In this article: Cheddar cheese, Chili pepper, Garlic, and Food Network
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Boston Herald | November 15, 2009
Hot BBQ sauces and rubs from... Maine?
...five of his sauces and rubs collected NBBQ medals, including two golds. The 9-ounce bottles of sauce are packed with flavor. There's a Hot 'N Nasty sauce that delivers a perfect blast of heat, while allowing the meat's flavor to come...
In this article: Maine, BBQ Sauce, Tin, Old Orchard Beach, and Texas
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BC Heights | November 15, 2009
Mary Karr Sauces Up Harvard Bookstore With Memoir
"Saucy broad" comes to mind when I think of Mary Karr. Blunt. Intelligent. Bad - Donna Summers Style. She spoke Friday in the Harvard Bookstore to a surprisingly older Cambridge crowd that was surely jolted at times by the Cowgirl talk that...
In this article: Harvard, Sauces, Catholicism, Donna Summers, Manhattan, New England, Cambridge, and Texas
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Chocolate & Zucchini | November 15, 2009
Simple Tahini Sauce
...cooking method entails: finding worthy dressings to bolster the vegetables' flavor. A drizzle of good olive oil, a quick yogurt sauce with a squirt of lemon, a thin coating of pesto -- these are all lovely ways to do just that, but my...
In this article: Tahini, Paste, Garlic, Patties, Halva, Sandwich, Hummus, and Clove
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Simply Recipes | November 13, 2009
Pasta with Butternut Parmesan Sauce
...easily puree it some more or pass it through a food mill. Pasta with Butternut Parmesan Sauce The sauce has the consistency of chunky tomato sauce. If you would like your sauce to be smooth, you can run it through a food mill. 1...
In this article: Parmesan, Butternut, Pumpkin, Savory, Tomato sauce, Pumpkin pie, Al dente, and Nutmeg
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scotsman.com - Entertainment | November 11, 2009
Celebrity sauces 'have more salt than sea water'
...level. The Consensus Action on Salt and Health (Cash) survey examined 190 branded and supermarket-own sauces and found that celebrity and branded sauces were among the worst offenders when it came to salt. Cash chairman Graham...
In this article: Jamie Oliver, Loyd Grossman, Carbonara, Garlic, Marks & Spencer, Waitrose, and Sainsbury
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Chicago Tribune | November 10, 2009
Brown butter sauce: A simple trick to deliver rich, nutty flavor
...versatility but also because it is so simple to prepare. All you need is a pan, a burner and unsalted butter. Once the sauce is finished, it can be used immediately or stored in an airtight container in the refrigerator for up to two weeks.
In this article: Beurre noisette, Linguine, Vinegar, French cuisine, Bread, Banana, Potato, and Fernand Point
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Description from Wikipedia:
In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces need a liquid component, but some sauces (for example, salsa or chutney) may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world.
Sauces may be ready made sauces, usually bought, such as soy sauce, or freshly prepared by the cook; such as Béchamel sauce, which is generally made just before serving. Sauces for salads are called salad dressing. Sauces made by deglazing a pan are called pan sauces.
A cook who specializes in making sauces is a "saucier".
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