Spicy mustards, tangy ketchups, and more condiments to complete your meal.
This recipe will work with any medium-dry cheese such as Gruyère, Comté, Swiss, or Jack. Do not use pre-grated cheese as it is coated in starch that will affect its smoothness when melting. More
This isn't a sauce you'd baste on grilled chicken, but rather, as the name implies, it's used as a dip or topping. Tasted alone, it's harsh with a strong bite of vinegar and a heat that starts to border on excessive. Introduce it to pile of pulled pork though, and it's a match made in barbecue heaven. More
This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce. More
Heinz has totally spoiled me. When Erin asked if I'd be interested in starting up this new "Sauced" column, I started racking my brain about what condiment to tackle first. I could think of nothing more fitting, more ubiquitous, than ketchup. You hardly ever stop to think about what goes into making ketchup. Usually, a bottle of Heinz is just hanging out in the fridge and, well, it tastes exactly the way it should. Is it even work making a version from scratch? More
Winter is a call for us to beef up the heartiness of just about everything. Though I'm not normally a huge fan of stout beers, when the frigid cold has set in, there's something appealing to drinking what feels like a meal in a bottle. I wanted to take that appropriate seasonal heaviness and apply it to a barbecue sauce. So I married the two to create a stout barbecue sauce. More