Where can I buy this hot sauce? [more inside]
posted by tucsongal on Nov 1, 2009 - 7 answers

I'm by nature a person who likes to keep myself looking neat. I'm having a logistical problem with that. [more inside]
posted by WCityMike on Oct 20, 2009 - 27 answers

Ravioli help! I need a creative, fast, tasty sauce idea... [more inside]
posted by kaseijin on Oct 6, 2009 - 16 answers

While trying to cook a large quantity of tomatoes for sauce, I accidentally burned a few on the bottom of the pan. Now the burnt aroma pervades the entire (did I mention large) batch of tomatoes. Is there any way to salvage this project? [more inside]
posted by Orinda on Oct 3, 2009 - 9 answers

CanIEatItFilter: How long will this spicy stir fry sauce keep? [more inside]
posted by vilthuril on Apr 29, 2009 - 17 answers

Help me recreate an awesome Mexican salad dressing! [more inside]
posted by goodnewsfortheinsane on Mar 26, 2009 - 10 answers

Homemade condiment preservation without canning. I've made ketchup, hot sauce, and worcestershire sauce in the past. All the recipes say to store the finished product in the refrigerator and use within a relatively short time. [more inside]
posted by sharksandwich on Mar 4, 2009 - 7 answers

I like Green Tabasco sauce. What are some other similarly mild pepper sauces I might enjoy? [more inside]
posted by brandman on Feb 1, 2009 - 20 answers

I like Soy Sauce with Wasabi, but sushi is expensive. What quick and simply meals can I have that I can eat with Soy+Wasabi? [more inside]
posted by chrisalbon on Jan 10, 2009 - 27 answers

Looking for a easy to follow chart for pairing of pasta sauces and types/shapes of pasta (preferably a visual guide). [more inside]
posted by MiltonRandKalman on Jan 4, 2009 - 5 answers

Where can I buy La Guacamaya hot sauce with lime juice in the Seattle area? [more inside]
posted by Tube on Oct 27, 2008 - 8 answers

Cooking filter: How do I go about thickening a hot sauce without changing the transparency? [more inside]
posted by danep on Jul 29, 2008 - 20 answers

Cooking puzzle: Help me nullify the acidity of tomato sauce (and heartburn) in this recipe I've concocted. [more inside]
posted by zeek321 on Jun 26, 2008 - 21 answers

Help me make/find a good stir-fry sauce... [more inside]
posted by pilibeen on May 27, 2008 - 23 answers

What is "lobster sauce" and do you have a good recipe for it? [more inside]
posted by sirion on May 12, 2008 - 7 answers

How can I make elementary school spaghetti sauce? [more inside]
posted by darksasami on Apr 21, 2008 - 17 answers

How can I make a tikka masala sauce just like this jar of Sharwood's? [more inside]
posted by tomwheeler on Apr 6, 2008 - 9 answers

What are your favorite ravioli fillings and sauces? [more inside]
posted by bondcliff on Feb 21, 2008 - 19 answers

How can I make or buy "Japanese BBQ sauce" like they serve on the breakfast special at Dojo in NYC? [more inside]
posted by dirtdirt on Jan 20, 2008 - 13 answers

What's you favourite napoli sauce recipe? [more inside]
posted by jedro on Dec 30, 2007 - 9 answers

I'm getting ready to make my first serious attempt at marinara. Recipes that I have seen vary on whether one should use whole tomatoes, canned tomatoes, tomato paste, tomato puree, or tomato sauce. What effect does it have on the finished product to use or not use any of these in particular? [more inside]
posted by zebra3 on Dec 28, 2007 - 30 answers

Another pasta sauce question but with a few additional requirements... [more inside]
posted by widdershins on Nov 15, 2007 - 14 answers

Oh my god, it's FINALLY tomato season, but what can I do with all these tomato skins? [more inside]
posted by exceptinsects on Sep 1, 2007 - 6 answers

Foodfilter: vegetable substitutes for pasta? [more inside]
posted by gregb1007 on Aug 21, 2007 - 32 answers

How can I make a coconut milk-based sauce more healthy but still keep it creamy? I have some ideas and I'd like your suggestions. [more inside]
posted by HotPatatta on Aug 20, 2007 - 21 answers

Can anyone help locate a seemingly rare Japanese sauce? [more inside]
posted by jcruden on Jun 28, 2007 - 6 answers

I've been steaming a lot of veggies lately, much quicker than cooking them. I usually top them with tomato sauce/mozzarella and some spices. I'm getting kinda sick of tomato sauce, what are some alternative toppings?
posted by parallax7d on May 7, 2007 - 44 answers

Ecuadorian chilli sauce with passionfruit, it's sooo good! Any idea what it's called? Its the most common salsa de aji on ecuadorian restaurant tables, but its been ages & I can't remember the brand. There are a number of different flavours but the one that stands out is 'Con Maracuya'. Unbelieveably tasty. I want to get my hands on some in the UK, but my google-fu has failed me. Bonus points if you can point me to a shop that stocks this stuff...
posted by whoojemaflip on Mar 11, 2007 - 4 answers

I am craving a recipe for amba sauce. [more inside]
posted by Foam Pants on Feb 18, 2007 - 5 answers

Is there a decent way to reheat pasta with alfredo sauce? [more inside]
posted by thinman on Sep 4, 2006 - 13 answers

What are some good sauces and marinades for fish? [more inside]
posted by Afroblanco on Jul 18, 2006 - 36 answers

Help me find tasty things to do with this yummy pepper sauce. [more inside]
posted by drstein on Jun 18, 2006 - 14 answers

How would I go about selling my own barbeque/hot sauce? [more inside]
posted by yeahyeahyeahwhoo on Apr 17, 2006 - 11 answers

What Chinese black sauce is this? [more inside]
posted by scazza on Apr 3, 2006 - 23 answers

Help me make Japanese Shrimp Sauce, as found in Jacksonville, Florida. [more inside]
posted by mhuckaba on Jan 19, 2006 - 5 answers

Pasta Sauce Jar Filter: I reuse my old pasta sauce jars for pantry storage. No matter how well I clean the lid the scent of pasta sauce remains and sometimes compromises the food stored inside. Any tricks for getting the lid spickety span. Note: I have no dishwasher.
posted by Constant Reader on Jan 12, 2006 - 16 answers

Any ideas for a sauce (or gravy) that would go well with both turkey and fish? [more inside]
posted by ontic on Nov 22, 2005 - 20 answers

Simple canning of sauces. I like to make large batches of pasta sauce, barbecue sauce and fresh salsas. I've been freezing them, but the canning sounds like it would be a better route to go (no need to defrost, no freezer burn). Know of any resources to get me started? I've never canned a thing in my lfe.
posted by sharksandwich on Oct 12, 2005 - 11 answers

I'm looking for a great Italian Tomato "sunday sauce" recipe with bones in it. [more inside]
posted by Lord_Pall on Jul 30, 2005 - 21 answers

I've got a jar of organic applesauce that started smelling sour about two weeks after I bought it. Should I eat it? [more inside]
posted by breath on Apr 30, 2005 - 15 answers

So I was watching BBC's Blue Planet documentary, a chapter of which covered deep sea life... [more inside]
posted by Rothko on Apr 16, 2005 - 7 answers

SauceFilter: starting with just a can of diced tomatoes, how do you make spaghetti sauce? I'm looking for simple recipes. [more inside]
posted by zardoz on Feb 23, 2005 - 42 answers

I would like a recipe for a low fat white sauce to use as sauce for pizza crusts. I suppose I could buy some pre-made lowfat Alfredo, but I would prefer to make it from scratch. It needs to be fairly thick to not run off of the pie whilst baking/eating. I'm planning on using Mozarella, mushrooms, and chopped/cooked spinach as a topping. Any suggestions?
posted by sharksandwich on Feb 21, 2005 - 12 answers

What do you put in your red sauce? I like mine, but I think I want to try out some elements from yours. Please tell me how you make it.
posted by Mayor Curley on Feb 17, 2005 - 34 answers

What type of sauce will go best with pumpkin tortellini? Anyone have good recipe suggestions? [more inside]
posted by skwm on Mar 1, 2004 - 16 answers