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By Julie Rothman, For The Baltimore Sun | January 23, 2013
Harold Lauer from Spearfish, S.D., was looking for a recipe for the Coney dog sauce that was served at many A&W drive ins in the 1960s. John Van Meter from Dickeyville sent in a recipe for the sauce that was given to him by his late sister. He said the recipe is attributed to Hank's A&W root beer stand in Wabash, Ind. He sent the recipe to me exactly as it read, but he thought it needed a little tweaking, which I did without much difficulty. I tested his recipe on a day when my house was full of hungry football-watching boys, and it was a resounding success.
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By Kit Waskom Pollard and For the Baltimore Sun | October 7, 2014
Over the summer, Harbor East favorite Pazo shifted its focus from Spanish food to Italian, featuring dishes like this spicy lobster pasta. Pairing freshly cooked lobster with Fresno chili-spiked tomato sauce, Chef Julian Marucci creates a fabulous special occasion dish that's easy to re-create at home. Marucci makes good use of the whole lobster, incorporating the cooked shells to create stock that infuses tomato sauce with the crustacean's unique flavor. The addition of hot Fresno pepper gives the sauce extra -- and welcome -- verve.
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FEATURES
By Joanne E. Morvay | June 16, 1999
Item: Create a Meal! Oven Roasted chicken flavorsWhat you get: 4 servingsCost: About $3Preparation time: 20 to 25 minutesReview: Barbecue Chicken and Chicken and Stuffing are among the latest additions to Green Giant's Create a Meal! line of meal starters. While nobody would mistake these casseroles as made from scratch, the frozen bags of vegetables and sauce (you add 1 pound of uncooked chicken strips) are convenient. The Barbecue flavor offers chicken, potatoes, lots of carrots, green beans and corn in a mild sauce.
ENTERTAINMENT
By Kit Waskom Pollard and For The Baltimore Sun | September 24, 2014
Belvedere Square, with its hip artisanal vendors, has earned its stripes as a food-lovers' destination. The area just to its south, now home to a handful of casual, capable eateries, is poised to piggyback on that success. The newest of these restaurants is Flight American Fusion Restaurant & Bar. Opened in late August, Flight is a casual spot with an interesting menu, including a wide variety of vegetarian dishes and flavors inspired by the many different cuisines found in America.
FEATURES
By Joanne E. Morvay | June 28, 2000
Item: Eckrich KC Masterpiece Authentic Barbecue What you get: 1 1/4 pounds Cost: About $6 Preparation time: Heat and serve Review: When my Aunt Pat makes barbecue pork, the aroma alone makes your mouth water. But she lives in Chicago and is very health-conscious now, so it's rare that her barbecue crosses my lips. Luckily, the people at Eckrich have come to my rescue. Their KC Masterpiece barbecues are first-rate. We tried the Shredded Pork, and everyone came back for seconds. The sauce is thick and rich - not too sweet, but not too tangy.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | July 17, 1991
Add fiesta flavor to your next salad. Buy greens from the local salad bar to save even more time.This recipe is from Pace Picante Sauces.Fast Fiesta Ensalada6 cups packed, assorted torn salad greens1 1/2 cups cherry tomato halves1 medium red bell pepper, cut into 1x 1/4 -inch strips1/2 cup frozen, fresh or canned whole kernel corn, thawed and drained if necessary1 2 1/4 -ounce can sliced ripe olives, drained1/3 cup sliced green onions with tops1/3 cup...
FEATURES
By Rob Kasper | May 10, 2000
SOMETIMES A good sauce can save supper. Or so I am told. Even though this never happens to me, let's pretend something was cooked much too long. Let's say the something was a fillet of fish and that instead of closely monitoring its progress as it sat on the barbecue grill, you instead played catch with your kid in the alley. Continuing this make-believe scenario, let's say that when you returned to the grill you began grilling a mango instead of removing the fish from the fire. That's right, a mango.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | October 3, 2001
Mary Ellen Psaltis of Olympia, Wash., requested an Eggplant Parmesan recipe that, she wrote, "was printed in the Esquire magazine some 20 years ago. It was a World's Best Recipe by Walter Mondale and apparently the sauce was superb." Kathleen S. Kosinski of North East responded. "I don't have Mondale's but I do have Frank Sinatra's and, I must say, it is delicious. Given on daytime TV by his wife, Barbara." Eggplant Parmesan Serves 6 SAUCE: 2 tablespoons vegetable oil 1 clove garlic 1/4 teaspoon oregano 1/3 cup tomato paste 1/2 teaspoon salt 1/4 teaspoon black pepper one 14 1/2 -ounce can peeled tomatoes 1/4 cup parsley flakes 1 bay leaf EGGPLANT: 1 large globe eggplant, sliced 1 large egg 1/4 cup flour 1/2 teaspoon salt 6 to 8 tablespoons olive oil nonstick spray 6 ounces grated mozzarella To make the sauce, mix sauce ingredients and simmer 30 to 45 minutes.
NEWS
By Renee Enna and Renee Enna,CHICAGO TRIBUNE | February 14, 2007
Thick, creamy pasta sauces don't have to be laden with calories, and they don't have to take forever to make. Sometimes it is just a matter of stirring in the right ingredient. In this case, ricotta cheese. To borrow a tip from chef and cookbook author Mario Batali, hot pasta water is blended with the ricotta to "melt" it into a creamier texture. For this recipe, we broiled cherry tomatoes to get optimal flavor, and used their juice to help create the sauce when we mixed in the cheese.
FEATURES
By Joanne E. Morvay | October 25, 2000
Item: Classico It's Pasta Anytime What you get: 1 meal Cost: About $2.80 Nutritional content: Penne -- 540 calories, 8 grams fat, 1 gram saturated fat, 850 milligrams sodium; Spaghetti -- 550 calories, 8 grams fat, 1 gram saturated fat, 890 milligrams sodium Preparation time: 2 to 3 minutes in microwave Review: I love this product. It's not haute cuisine. And it's not sauce just like Mama used to make. But it's pasta with decent sauce in three minutes -- without any sauteing, simmering or even boiling.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | July 22, 2014
Donna Marsh of Hanover and Susan Zeiger of Baltimore both were looking for the recipe for the burgers that were sold at the Harley's sandwich shops in and around Baltimore in the '60s and '70s. Marsh said the Harley Burgers, ground beef patties simmered in a red sauce and served with lots of onions, were the best. Baltimore Sun columnist Jacques Kelly traced the history of the Harley's shops in an April 1993 column . As Kelly tells it, Harley Brinsfield opened his first stand-alone sub shop at McMechen Street and Linden Avenue, and many others soon followed.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | July 8, 2014
Sheila Hunter of Severna Park was hoping someone would have the recipe for a one-dish baked pasta entree that does not require cooking the pasta first. She said the recipe was printed on the label of a pasta sauce (she doesn't recall which one) back in the 1990s. Hunter hasn't been able to find the pasta sauce in stores for a long time and did not write down the recipe because she always just followed the directions on the jar. She said the dish was easy and made a tasty hot main dish that could feed a family of five.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | June 3, 2014
Patricia Jones of Catonsville was in search of the recipe for the crab imperial that was served at the Garrison Grill, a restaurant located near Walbrook Junction in West Baltimore during the 1950s. No luck tracking down the owner or anyone else who might have the specific recipe from the Garrison Grill, but several readers saw Jones' request and sent in their favorite recipes for crab imperial. Ester Marsiglia of Pikesville sent in a recipe that comes from the "Seafood Cookery" booklet published by Home Services of Baltimore Gas and Electric in the 1950s, and it is an excellent example of a traditional Maryland recipe.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | March 28, 2014
Gather up three of your best dining friends and set a date for Puerto 511. But make a reservation first. Word is out about Puerto 511, and diners were being turned away, nicely, on a recent Saturday night. Bring along a bottle of wine or a six-pack of beer, too. Puerto 511 has a BYOB policy. And plan your route. Puerto 511 is not easy to find. The restaurant's plain entrance is on an obscure block of Clay Street, a few blocks south of the central Enoch Pratt Free Library.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | January 17, 2014
Does a good meal require friendly - or even helpful - service? That's the question we found ourselves mulling over after dining at India Palace. The 15-year old Cockeysville restaurant's food is undeniably good, but the service, though timely, stops short of being welcoming. At most restaurants, that would put a huge damper on the meal as a whole. But somehow, at India Palace, the aloof service didn't detract from the experience. Scene & Decor During our Saturday afternoon visit, India Palace was about half full and every diner seemed to be a regular.
NEWS
By Kit Waskom Pollard, For The Baltimore Sun | December 30, 2013
Don't judge a book by its cover. That's the lesson we learned when we walked into The Himalayan House on a chilly Thursday night. The Locust Point restaurant was empty, and at first glance it looked more like a corner store than a place to settle in for dinner. Cases of soda lined one wall; a few canned goods and boxes of old school candy lined the other (candy cigarettes are still for sale?). But the phone was ringing off the hook. At an Indian spot that delivers, that's usually a good sign.
FEATURES
By Joanne E. Morvay | July 11, 2001
Item: Jack Daniel's Old Time Quality Grilling Sauce What you get: 1 pint sauce (a serving is 2 tablespoons) Cost: About $3.25 Nutritional content: 45 calories, 0 grams fat, 0 grams saturated fat, 310 milligrams sodium, 10 grams carbohydrates, 9 grams sugars Preparation time: Open bottle and use Review: Although we grill year-round now, there's still something unique about grilling in summer. Just in time for the hot weather comes a trio of grilling sauces from Jack Daniel's. We tried the Tennessee Hickory Mesquite, a tangy blend of tomatoes, vinegar, hickory and mesquite flavorings and the aforementioned whiskey; sweetened with corn syrup and "raisin concentrate."
NEWS
By Rob Kasper | May 6, 2001
Some days, your work is not excellent. Some days it is just so-so. Recently, for instance, I made a barbecue sauce that was the Roman Hruska of sauces, reminding me of the late Senator from Nebraska who spoke up for mediocrity. It was supposed to have been a zippy topping slathered on top of pork tenderloin. The tenderloin, fixed in my kettle cooker, turned out fine. The sauce, made with honey, chili peppers, orange juice and orange zest, turned out to be more fruity than fiery. These days, pork tenderloins are amazingly lean, sometimes sporting less fat than a fashion model.
ENTERTAINMENT
Casi Dow and For The Baltimore Sun | November 21, 2013
It's getting hot in here! Something that we would definitely expect from being in the South is some heat. For this QuickFire Challenge, the chefs are tasked with creating and bottling their own hot sauce in 45 minutes. This challenge proves particularly difficult, because there is nothing for the chefs to hide behind.  In a normal challenge, maybe their risotto is a disaster, but at least their filet is impeccable. Not with this challenge. Padma is joined by Grammy-winning musician Dr. John to taste the sauces simply on a toothpick.
NEWS
By Julie Rothman, For The Baltimore Sun | October 26, 2013
MC Savage from Baltimore said she is trying to find ways to get more nutrient-packed beans in her diet and was hoping for a recipe for a three-bean salad that was a little bit different from the classic versions that most commonly have a dressing made with vinegar, oil and sugar. Debbie Sullivan, also from Baltimore, shared a recipe for a Mexican-style bean salad that she thought Savage would enjoy. Her recipe includes chicken or turkey but she said it is equally good made without it. What's nice about this dish is that it comes together in minutes and is extremely adaptable.
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