While barbecue isn't typically my go-to sauce for all things dipping — proud ranch fan, here — I tried each of the sauces on their own and with chicken nuggets to see which sauce was my favorite.

Directions 1. Make the Sweet and Sour Sauce In a saucepan, combine 1½ cups water, reserved pineapple juice, sugar, vinegar, and food coloring. Bring to a boil.

Add the meatballs to the sauce and simmer together for 1–2 minutes more, stirring. Add a splash of water to loosen the sauce if needed. Garnish with extra herbs and serve with crusty bread.

The final flourish of paint on a Van Gogh self-portrait before he signs it. It’s the thing that makes a dish complete. It’s the sauce.

Serve these spicy, melt-in-your-mouth vegetarian 'meatballs' with cumin rice and a side of simple onion salad, but don't shy from a piece of flatbread as well.

For the sauce, pour the stock (or water and bouillon cube) and wine into a wide skillet and bring to a boil. Add the saffron, lemon zest, salt and pepper to taste, and the sugar. Make a picada ...

In a small saucepan of boiling water, cook the wheat berries until tender, 20 to 40 minutes. Drain and spread out on a plate to cool.

Form into 1-inch meatballs; you’ll get about 20 total. In a large skillet over medium heat, brown the meatballs; drain fat and set aside. Heat the oil in a large saucepan over low heat. Pour in the ...

Such and Such, Constitution Place, 220 London Circuit, Canberra 2 sparking waters, $8 2 glasses Vino Friendo semillon, $32 2 Berkshire pork with sweet and sour sauce, $92 Grain salad, $18 Total: $150 ...

In a small bowl, combine the vinegar and onion with 1/2 teaspoon of salt. Let stand for 10 minutes, then whisk in the honey, cilantro, mustard, garlic and 1/4 cup of the olive oil.