[Photograph: Lucy Baker] Real homemade butterscotch sauce is a marvelous combination of flavors including brown sugar, butter, salt, and booze. And it's incredibly simple to make. This version is spiked with a generous dose of Irish whiskey. It will keep... More

[Photograph: Carrie Vasios] Check out other recipes from our "Simple Supper for St. Patrick's Day" menu »... More

I'm a chili oil fiend. If there's any near me, it goes on everything. Luckily, it's super easy to make at home, which only further fuels the chili head in me while opening up the doors to more hot oil possibilities. In this version, I went with equal parts crushed red pepper and garlic with fantastic results. More

What's ketchup without mustard? It seemed only right that yellow mustard followed ketchup at the start of our new Sauced column. Unlike ketchup, which required some tweaking to get right, the first recipe I tried for French's copycat yellow mustard was a hit. More

This dressing is what the folks at the Cheese Board Collective use on their Mushroom, Onion, Mozzarella, Ricotta Salata, Arugula, and Lemon Vinaigrette Pizza. The recipe will make way more than necessary for one pizza, but leftovers can be reserved for future use (and you will use it). If you don't want it too sweet, omit the honey. More

Sure, you can go out and buy a bottle of Sriracha for around $2.99, but doesn't making your own chili garlic sauce just sound like fun? More

Note: if you don't have a gas burner, you can roast the chilis under the broiler element. Just place them as close as possible and cook on high heat, turning them occasionally until completely charred and blistered.... More

Some cooks feel that roux is outdated, preferring to use other methods to thicken sauces and soups. I disagree. I love having options in the kitchen and a roux is sometimes just the thickener--I can't imagine making gravy without it. The recipe below is just a guide. Use it when you want to make a silky white sauce or gravy. In fact, you probably already have recipes that call for roux; they just might not refer to it as a "roux." Anytime you see fat and flour cooked together in a recipe, simply replace the wheat flour with sweet rice flour and follow the recipe as written. More

This Radish and Yogurt Chutney from Anjum Anand's Anjum's New Indian takes all of the elements of a classic raita and adds shredded radishes in place of cucumber. The sauce has the same clean, cool flavor, but the radish adds a great pepperiness and lovely fuchsia tone. Adding a bit of chopped green chile is optional, but the spiciness compliments the cool radish raita beautifully. More

Winter is a call for us to beef up the heartiness of just about everything. Though I'm not normally a huge fan of stout beers, when the frigid cold has set in, there's something appealing to drinking what feels like a meal in a bottle. I wanted to take that appropriate seasonal heaviness and apply it to a barbecue sauce. So I married the two to create a stout barbecue sauce. More