Pesto genovese is an ancient Italian sauce, authentically made with a mortar and pestle, and is the classic accompaniment to pasta in the Ligurian town of Genoa.
Tag: Sauces
Pesto Genovese
Pebre
(Chilean cilantro sauce for grilled meats)
Pebre is a spicy herb sauce commonly served in Chile as a condiment with grilled meats, poultry or seafood.
Pawpaw Chutney
(Caribbean papaya preserves)
Papaya chutney is a luscious tropical jam that makes good use of a fruit grown all over the Caribbean. Spread it on slices of bread or serve it alongside grilled or roasted chicken or pork.
Apfelmus
(German applesauce)
Apfelmus is your basic applesauce and is a typical German accompaniment to roast meats like Schweinebraten. Jews of East European origin call it epl tsimes and serve it with latkes or to top blintzes.
Ajvar
(Serbian roasted eggplant and pepper spread)
Serbs traditionally prepare large batches of ajvar, a vivid red eggplant and pepper spread, in the fall and put it up for the winter.
Achiote
(Puerto Rican annatto oil)
Achiote oil is used around the Caribbean to add a yellowish-orange color to dishes
Aam ki Chatni
(Indian mango chutney)
This chutney recipe is a sweet mélange of flavors that would be equally great accompanying an Indian meal, served with grilled meats or just spread over crackers and cheese.
How to Stir a Pot
What’s the best way to stir a pot? Seems simple, doesn’t it? But there’s actually an old chef’s secret for the best way to mix it up.