barbecue sauce

During grilling season, I love to make my own barbecue sauce. There are tons of recipes out there, and it's surprisingly pretty easy to put together. You toss a bunch of ingredients in a pan and let it simmer, then bam! You end up with a thick and delicious sauce to slather on ribs or chicken. This recipe has double the flavor because the ribs are coated with a spice-rub before being smothered with barbecue sauce. The main components, paprika, thyme, dried cherries, and Zinfandel, might seem like an unusual combination, but they work wonderfully well together. The resulting ribs are finger-licking good. You should really make them this weekend! Here's the recipe.

• Learn how to make your own Klondike bars. — Chow
• What makes the Pioneer Woman such a success. — The New Yorker
• One supper club has served a six-course meal on the subway. — Huffington Post Food
• There's been a tomato recall. — Eatocracy
• A photographic look at the Pebble Beach Food and Wine Festival. — Grub Street SF
• Watch the Beyoncé Let's Move music video. — Obama Foodorama
• Is Monday night the best time to host a dinner party? — The Kitchn
• A guide to American barbecue sauce. — Serious Eats

What better way to close out a warm Father's Day evening than with BBQ burgers for dinner? This meaty burger is packed with flavor and slathered with doctored-up barbecue sauce, then topped with a crunchy cabbage slaw. Definitely going on my Summer to-grill list!

See the recipe when you keep reading.

Every Summer I like to experiment with different homemade barbecue sauces. While I've made sauces that require hours to simmer and others that call for finely minced vegetables, I've never come across a barbecue sauce as easy and delicious as this one. The recipe says it's a Kansas City barbecue sauce, but being as I'm a California girl, I really know nothing about the regional differences of barbecue sauces (if you do, please share with me below!). What I do know is this sauce is really easy to make and absolutely scrumptious slathered on ribs and chicken. There's no chopping or heating involved, all you have to do is measure a bunch of spices into a bowl, stir in the liquids, and you've got homemade barbecue sauce. I love the addition of curry powder, it provides a subtle exotic-ness to the sauce. Want to learn how it's prepared? Just keep reading.

As much as I love experimenting with exotic flavors and different grill techniques, the last time I enjoyed barbecue was in October, and at the start of the grilling season there's only one thing I crave: all-American favorites. I'm talking about grilled succulent shrimp, finger-licking-good chicken with sticky-sweet-smoky barbecue sauce, and hearty warm weather salads. This Memorial Day, my menu is chock-full of BBQ classics, from a Southern succotash to a sophisticated orzo salad. The peel-and-eat shrimp starter is served with a spicy, ketchup-based cocktail sauce. The highlight — a whole grilled chicken — is slathered in a homemade barbecue sauce that's easy to put together. To take a look at these crowd-pleasing recipes, read more

I'm with the majority: I love barbecue sauce. Not just any barbecue sauce, but homemade finger-licking good barbecue sauce. Every Summer, I end up making some random recipe and become totally obsessed with it. Last year I was all about Barefoot Contessa's simple sauce and the Summer before I was crazy for Everyday Food's recipe. Currently, I can't get enough of Steven Raichlen's coca-cola barbecue sauce.It's easy to make and tastes divine. Although there is no vinegar in the ingredient list, the sauce has a delightful tanginess and rich thickness. Liquid smoke provides a depth of flavor. If you're a fan of this style of slightly sweet and piquant (it's not spicy) barbecue sauce I highly recommend you make it. Seriously it only takes 10 minutes. Learn how it's done now.

One of the ways my dad first introduced our family to fish was by serving it with a fresh fruit salsa. He would take a mild flaky fish, like mahi mahi or halibut, and top it with a mixture of pineapple, strawberries, and melon. This recipe applies the same technique to grilled salmon. The sweetness of the nectarine and blueberry salsa balances out the spiciness of the barbecue sauce. Pecans — an interesting addition — provide a much-needed crunch. For a complete meal, serve with a side of lightly dressed mixed greens. Check out the recipe here