Hot sauce has been around for at least 6,000 years, originating in South America. It was a simple recipe of ground up chili ...

Easter holidays offer a great chance to make products at home that we usually purchase from the store. For horseradish, this ...

Make a restaurant-worthy shrimp cocktail at home with not one, but two, dipping sauces inspired by the South: a classic ...

Cut the peeled eggs in half lengthwise and scoop out the yolks. In a mixing bowl, combine the egg yolks, mayo, mustard, sweet pickle, Worcestershire sauce, lemon juice, horseradish, and hot sauce.

Place the sliced shallots and vegetable oil in a small saucepan and cook over high heat until the oil begins to bubble.

Fullerton’s Judy Bart Kancigor is the author of “Cooking Jewish” and “The Perfect Passover Cookbook.” Her website is ...

Easter holidays offer a chance to create products at home that we typically purchase in stores. This is particularly true for ...

With his delicious mashup of pizza styles, Wayfarer Tavern owner Mike Dew is giving Greater Cincinnatians something unique.

From honey mustard dressing to Dijon-glazed salmon, these recipes prove that honey mustard — whether store-bought or homemade ...

Orlando Sentinel food reporter Amy Drew Thompson and Deli Fresh Threads’ Biggie Bencomo taste and rank the chain chicken ...

HAVE you ever struggled to get the final bit of ketchup out of the bottle? It turns out that there is a handy way to tap the ...