"sauce" news and stories

Looking for quick, easy dips for your veggies, crackers and chips? We've got you covered!

Tired of boring pastas with just one sauce? Add another, or two!

This photo on Apartment Therapy definitely called my name. "Elllllllen..." it whispered. "Bloooooggggg about meeeee...."

Making a mental note to lay off the hallucinogens, I decided to relay the recipe. Apartment Therapy offers it as a "low-fat, no cream" alternative to heavier, creamier pasta sauces, but I saw it as a great vegan option, and a welcome reprieve from pesto or marinara. AT uses butter and beef or chicken stock, but you could easily use Earth Balance or veggie/faux chicken stock, and omit the Parmesan, or use one of the many awesome soy or rice-based cheeses.

Check out the recipe after the jump.

Epicurious and Dawn Direct Foam set out to find the world's messiest dish, and they found it all over the face of 1-year-old Audrey Kaplan. The food all over Audrey's face is spaghetti and meatballs, made by her grandmother, Dorothy.

Dorothy won a flatscreen TV and a year's worth of Dawn Direct Foam for submitting the picture of her very messy granddaughter. It's kind of ironic that this photo won, since Dorothy will presumably not be using Dawn Direct Foam (a dish soap) to clean up her granddaughter (although I'm sure it will do a number on her dishes).

What's the messiest dish you've ever come across?

A lot of our food traditions and habits we learn from our parents at an early age. Take pasta sauce. I come from a large Italian family, so we had spaghetti every single week when I was growing up. My mom made her sauce (my dad's recipe, and I'm not exaggerating when I say it was award-winning) and when we put it on the pasta, we put a lot. Not enough so it gets all watery and the pasta is swimming, but certainly enough to cover the pasta out to the edge (more than the photo above).

Now here comes Mark Bittman at The New York Times who agrees with this approach. While most cookbooks will tell you to make a lot of pasta and just add a couple of ladels of sauce in the middle of the plate, Bittman suggests you turn the amounts around and make twice as much sauce as pasta. Mario Batali, in a video from Serious Eats after the jump, disagrees.

How do you sauce your pasta?