Neely's Barbecue Sauce by Pat and Gina Neely
St. Louis Red by Steven Raichlen
Smoked Chili Sauce by George Geary
Asian Broccoli Almond Slaw by Debbie Gore: Tarragon vinegar, black beans and almonds aren't ingredients you'd expect to find in coleslaw, but this recipe is a refreshing change from the status quo. To cut down on fat and calories, limit the amount of dressing you use.
Thai Cucumber Relish by Andrew Chase: This fat-free relish of diced vegetables and spices, flavored with rice vinegar and fish sauce, is traditionally served with satays and fried dishes.
Wonderful Watermelon Pickles by Cheryl and Bill Jamison: A fantastic way to use up the rind from a watermelon, these unique pickles are a little bit of a time investment, but well worth the effort!
Roasted Peppers in Four Variations by Julia Della Croce: Smoky red, yellow and orange bell peppers can be paired with anchovies, Italian sausages, parsley and black olives, or fresh mozzarella and basil.