Fair food nachos aren't like any nachos we've had anywhere else. No fancy sauces or piles of extra toppings. No impressive presentation or attempts to win us over. We're simply handed a paper tray of corn chips that have been drizzled with the creamiest, saltiest, and most strangely addictive cheese sauce imaginable.

Wandering between booths with the sun on our faces, this is heaven. More

Did anyone have the chance to make some homemade barbecue sauce over the weekend? If you did, you're probably eager for more excuses to slather on the sauce even when ribs aren't on the menu! Here are a few ideas: More

On a picnic table laden with cheese-filled side dishes and sugary desserts, fruit salad can sometimes seem like the requisite healthy choice. Here's one way to spruce it up! More

We recently experienced our first, glorious encounter with curry ketchup. Served with fries at a restaurant, it initially seemed like a gimmick, but with each subsequent bite, we became increasingly addicted to the bittersweet sauce. By the next day, it was all we could think of and we set out to learn more about this condiment. More

We moved on from bottled vinaigrette to our own homemade versions years ago, but for some reason, BBQ sauce still came from Kraft or K.C. Masterpiece. And there's no reason for that, when it's so easy to make from scratch. Here's the version we've tweaked over the past few months. It's going on a homemade pizza tonight... More

When I cleaned out my freezer last week as part of The Kitchen Cure's Week 1 Assignment, I found some duck legs. What a treasure! Most frozen meat, including duck legs from an unknown date, is best slated for a stew or sauce, so duck ragu called out to me.

I made it Thursday night, let it sit in its own juices Friday, then served it to a hungry crowd on Saturday night. I snapped that photo on the first take — but not on the first glass of wine — only to discover later it didn't show enough sauce! Trust me, this is a saucy one. More

Faith's post about watermelon got me thinking about what I'm craving: pesto. The fact that basil isn't growing anywhere near New York City, at least not directly out of the earth, is one reason why pesto just isn't in season for me. The other is that emotionally, spiritually, pesto just isn't in season until we're padding around in our sandals. That's just the way it is. More

Last winter we started a little love affair with lemon curd. It was something we thought was hard to make but turned out not to be, and it is a bright, sweet addition to so many things (scones, toast, yogurt, cookies...) We thought, "Why stop with lemon?" And so... More

Whether you're trying to eat light or not, this is a good trick to know about: if your sauce seems a little soupy, add splash of starchy water leftover from cooking the pasta! Sound crazy? Here's how it works... More

Tossing out that baggie of vitamin- and flavor-packed giblets inside your chicken is kissing goodbye the opportunity for a proper chicken giblet gravy. What would grandma say? Mine would say tsk-tsk.

Sure, it's almost considered criminal if a Thanksgiving turkey doesn't have a gravy on the side, but...

Click through for a simple recipe for a chicken giblet gravy, just in case your grandmother didn't pass one down to you. More