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Entries tagged with 'sauces'

Sauced: Strawberry Balsamic Sauce

Sauced Joshua Bousel 3 comments

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

Basil and Parsley Pesto with Anchovies from 'Canal House Cooks Every Day'

Serious Eats Kate Williams Post a comment

Summer is pesto time, at least in my house. Almost every green leaf I can get my hands on, from basil and parsley to carrot tops and kale, will get a whirl in the food processor with the requisite garlic, nuts, cheese, and olive oil over the course of the season. Yet despite my willingness to push pesto boundaries, I've never slipped in anchovies and green olives. This idea, from Melissa Hamilton and Christopher Hirsheimer's Canal House Cooks Every Day, was a revelation. 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

Classic Pico de Gallo

Serious Eats J. Kenji López-Alt 3 comments

The classic fresh Mexican condiment made with tomatoes, onions, and chilies. Ours gets an added flavor boost with a bit of pre-salting and draining. Perfect on tacos, fajitas, and burritos. More

Salmorejo Dip

Serious Eats Joshua Bousel 4 comments

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

Jalapeño Jam

Serious Eats Joshua Bousel 15 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

Ramp Gravy

Serious Eats J. Kenji López-Alt 3 comments

A creamy gravy flavored with ramps, perfect for biscuits or mashed potatoes. More

Italian Fresh Herb Vinaigrette

Serious Eats Jennifer Segal 2 comments

Think of this as a much, much improved version of that bottled Italian dressing sitting in your fridge door. 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

Mole Verde

Serious Eats Joshua Bousel 2 comments

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

Foolproof 2-Minute Hollandaise

Serious Eats J. Kenji López-Alt 52 comments

Foolproof real hollandaise in about 2 minutes. More

Sauced: Ancho-Raisin Sauce

Sauced Joshua Bousel 1 comment

Although originally billed as a "salsa," this isn't the type of sauce made for dipping tortilla chips, but rather, it's rich and complex character that's slightly bitter, sweet, and tangy, is a great match for hearty items like a grilled skirt steak. More

Sauced: Spicy Peanut Sauce

Sauced Joshua Bousel 1 comment

This spicy peanut sauce isn't hot just for heat's sake—it combines different types of hot spices to build complexity and create a delicious, multi-layered sauce. More

Spicy Peanut Sauce

Serious Eats Joshua Bousel 4 comments

This spicy peanut sauce isn't hot just for heat's sake—it combines different types of hot spices to build complexity and create a delicious, multi-layered sauce. More

Yellow Mole with Masa Dumplings (Mole Amarillito con Chochoyotes) from 'Pati's Mexican Table'

Serious Eats Kate Williams 1 comment

This yellow mole in this recipe from Pati's Mexican Table only takes an hour or so, and almost all the ingredients can be found your average grocery store. More

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