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Creamy, gooey, and sweetens up almost anything.
Ingredients: sugar, water, heavy cream, salt
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Recipe By: Grace Parisi Servings: MAKES ABOUT 4 CUPS
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Spain meets Italy in this lively combination of pasta and zesty gazpacho.
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These super-flavorful crusty wings come from Adam Perry Lang, founder of NYC's Daisy May's BBQ and author of Charred and Scruffed. They are fantastic with or without Lang's sweet-and-sticky barbecue sauce.
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Pork cube steaks are coated in seasoned bread crumbs, fried to a golden brown, then baked with sauteed mushrooms in a delicious sour cream, broth, and cream of chicken soup sauce.
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Mushrooms, tomatoes, and basil simmer with red wine and a splash of lemon juice to make a light sauce for shrimp and linguine.
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This is a well-known Persian dish of chicken with a pomegranate and walnut sauce. Khoresht Fesenjan should be served with white rice.
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This full-flavored dish will satisfy the hardiest of appetites. Roquefort cheese would also taste terrific in the sauce.
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Get Big-Batch Meatballs and Red Sauce Recipe from Food Network
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It's so easy to whip up your own steak sauce from mayonnaise plus a few other things. Vary the basic formula to make it your own.
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Strips of carrot, bell pepper, cucumber and shredded red cabbage and more are rolled into rice noodle wrappers and served with a creamy peanut sauce.
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This is my doctored up version of a diet ambrosia salad my mom always made. I admit that this sounds strange, but it really is sweet and refreshing on a hot summer day! (It's not as low-cal as hers.) It's also easy to adjust to your family's fruit preferences.