Here is the way sauce is made for the famous American Royal cook-off in 
Kansas City–or at least this is my take on the subject. It is truly a 
finishing sauce and should not be used as a marinade or a basting sauce 
as it might burn. Of course, spread it liberally over ribs just off the 
grill and serve plenty on the side

This recipe, along with other sizzling holiday snacks, can be found in the article

Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.

Lamb is by far the most popular meat in the country and it is prepared in several ways. Folktales say this is how Genghis Khan liked his lamb prepared while on his way through the country. If you prefer beef, it can be substituted, using a cut suitable for roasting.

This recipe and others can be found in the following article:

This minestrone is so vegetarian it’s almost vegan (except for those pesky little orzos)! Serve it with a hamburger (just kidding—make that a veggie burger) or with a side salad and some crusty bread. Read Dave DeWitt's entire spicy spring soup article here.

This highly aromatic Burmese sauce is commonly used to heat up Southeast
Asian curries. Shrimp or prawn paste may be substituted for the
fermented dried fish if you can't find it at the Asian market. In a
pinch, use canned anchovy fillets.

This is a Memphis-style sweet sauce that works well on ribs, pulled pork and chicken.

This recipe appeared in the article Slow Burn: St. Louis Spare Ribs with Chipotle Rub on the Burn! Blog. By Mike Stines.