Cook it. Sauce it!

Throwing another chicken breast in the skillet? Slipping a plain fish fillet under the broiler for the thousandth time? After repeated servings of pan-fried, broiled or roasted meats, fish or poultry, you may be looking for anything to change them up. One way to give them sass: Sauce 'em.

By Carol Mighton Haddix, Special to Tribune Newspapers

August 15, 2012