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Entries tagged with 'Sauced'

Strawberry Balsamic Sauce

Serious Eats Joshua Bousel 2 comments

Bright, fruity, with mellow tartness and sweetness, this strawberry balsamic sauce is ready for a multitude of uses. More

Sauced: Chermoula

Sauced Joshua Bousel Post a comment

A North African sauce traditionally paired with grilled seafood, chermoula is a delicious mix of fresh herb, earthy spices, and acidic preserved lemon. More

Chermoula

Serious Eats Joshua Bousel 2 comments

A North African sauce traditionally paired with grilled seafood, chermoula is a delicious mix of fresh herb, earthy spices, and acidic preserved lemon. More

Sauced: Basil and Parmesan Mayonnaise

Sauced Joshua Bousel 1 comment

Basil and parmesan give this mayo a robust flavor that can instantly do a lot of the heavy lifting in a salad dressing or on a sandwich. More

Basil and Parmesan Mayonnaise

Serious Eats Joshua Bousel 5 comments

Basil and parmesan give this mayo a robust flavor that can instantly do a lot of the heavy lifting in a salad dressing or on a sandwich. More

Sauced: Extra-Smooth Hummus

Sauced Joshua Bousel 24 comments

How do you match the silky smooth texture of store bought hummus at home? The answer lies in those pesky, thin chickpea skins. More

Sauced: Peach-Bourbon Barbecue Sauce

Sauced Joshua Bousel Post a comment

Peach is front and center in this tangy, sweet, and spicy barbecue sauce, which gets some extra depth thanks to a shot of bourbon. More

Peach-Bourbon Barbecue Sauce

Serious Eats Joshua Bousel 4 comments

Peach is front and center in this tangy, sweet, and spicy barbecue sauce, which gets some extra depth thanks to a shot of bourbon. More

Sauced: Spicy and Chunky Baba Ghanoush

Sauced Joshua Bousel Post a comment

Not your average baba ghanoush—grilled slices of eggplant give this dip a chunky texture, and a hefty portion of hot paprika adds spicy character. More

Spicy and Chunky Baba Ghanoush

Serious Eats Joshua Bousel 4 comments

Not your average baba ghanoush—grilled slices of eggplant give this dip a chunky texture, and a hefty portion of hot paprika adds spicy character. More

Sauced: Salmorejo Dip

Sauced Joshua Bousel 2 comments

Salmorejo is cold tomato soup from Córdoba, Spain that can easily be thickened into a great, refreshing summer dip. More

Sauced: Puttanesca

Sauced Joshua Bousel 18 comments

Olives, capers, and anchovies give this quick and easy tomato sauce a robust salty and briny character that goes a long way toward flavoring a plate of pasta. More

Puttanesca Sauce

Serious Eats Joshua Bousel 4 comments

Olives, capers, and anchovies give this quick and easy tomato sauce a robust salty and briny character that goes a long way toward flavoring a plate of pasta. More

Sauced: Jalapeño Jam

Sauced Joshua Bousel 5 comments

A sweet start is interrupted by the fruity heat of jalapeños and tempered by a vinegar tang in this addictively delicious jam. More

Sauced: Hot Pepper Relish

Sauced Joshua Bousel 2 comments

Whether you remove the seeds from the hot peppers for a sweeter heat, or leave them in for some fiery intensity, this relish will bring new meaning to the "hot" in hot dog. More

Sauced: Tricolor Sweet Pepper Relish

Sauced Joshua Bousel 1 comment

This fresh, tangy, and fruity sweet pepper relish livens up a homely hot dog in a way fitting for the start of a new grilling season. More

Tricolor Sweet Pepper Relish

Serious Eats Joshua Bousel Post a comment

This fresh, tangy, and fruity sweet pepper relish livens up a homely hot dog in a way fitting for the start of a new grilling season. More

Sauced: Salsa Brava

Sauced Joshua Bousel 2 comments

The strong smokiness, heat, and tang of this tomato-based salsa brava has an intensity that instantly transports you to the tapas bars in Spain. More

Salsa Brava

Serious Eats Joshua Bousel Post a comment

The strong smokiness, heat, and tang of this tomato-based salsa brava has an intensity that can instantly transports you to a relaxing tapas meal in Spain. More

Sauced: Mole Verde

Sauced Joshua Bousel Post a comment

Mole verde retains a rich complexity, but trades the deep and earthy flavors of mole poblano for a bright and fresh profile and can be put together in about an hour. More

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