"sauces" news and stories

Cranberry sauce is the most ubiquitous Thanksgiving condiment -- perhaps even more so than gravy. Whether it's conditioning or tradition (or force feeding from our parents at a young age), it seems to go perfectly with everything on a late November plate. And though a glob of it straight out of a can is hilarious to look at, it pales in comparison to homemade cranberry sauce, which happens to be ridiculously easy to make.

This version from Flickr user rachel is coconut&lime is a little more time-consuming than most, but only because there are pomegranate arils (seeds) in the sauce.

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Test your ketchup, mustard, and relish knowledge with our Condiment Quiz on Slashfood. Is ketchup considered a vegetable by the USDA and what are anchovies a key ingredient in? Find out here.

• Chef Peter Irving of St. Alphonzo's Kitchen shares his Grandma Sis' Macaroni Salad.
• Barbecuing isn't all about the meats; it's also about the sauces and toppings. The Globe looks into which Boston restaurants serve exceptional sauces.
• Anybody who's eaten Chinese skewered lamb or Korean pulgogi knows that grilling isn't just for barbecues and warm weather, as this look at grilled Asian foods attests.
• A Q&A with David Lebovitz about his new book, "The Sweet Life in Paris."
• Talk about high-tech: Barcelona's Monvinic displays their daunting wine list on PC tablets, and pairs it with truly market-fresh food.

More stories after the jump.

I'll never forget the first roast bird I made, when I had a friend over for dinner. I threw the balsamic roast chicken on the table, added the sides, and she asked me: "There's no sauce?" The question seemed foreign. Strange. Sauce? I grew up in a family where roast/baked/broiled meats were served as-is. Maybe once and a while we'd try out a saucy recipe, but it certainly wasn't a staple. I felt bad, and had nothing I could offer her save bottled bbq sauce or ketchup. At the time, I hadn't yet delved into the world of gravy.

If this has ever happened to you, or you find yourself scouring the Internet trying to find a good or different sauce recipe, check out this collection of sauce recipes at Nikibone.com. This page is chock full of saucy possibilities, but what I like most about the page is the diversity of flavors -- from my beloved wasabi to asiago, champagne to turmeric cream. The list offers flavors you wouldn't necessarily expect, and is a great jumping point for further saucy shenanigans. At the very least, it's a whole slew of tasty options on one small page that saves surfing time!

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