(mailing, James Berry)
[[invoke. page:newsletter1 # These are some of the fields that may be used # ============================= # leadimageid: # leadtext: # story1id: # story1text: # story2id: # story2text: # recipe1id: # recipe1text: # recipe2id: # recipe2text: # vad: (html for vertical ad) # hitBucket: (name used to track delivery) # ============================= leadimageid: 337325 leadtext: !fmt/block | h1. Dear readers, I know I've mentioned before that I go gaga over a good sauce, even on a weeknight. Such a thing can transform simple food — uncooked or steamed vegetables or sautéed meat, say — into something a little more, well, riveting. Bagna Cauda, Açili Esme (Spicy Turkish-Style Yogurt), Salsa Verde, and my latest favorite, Smoky Winter Romesco Sauce, are at the top of my list, not to mention Matthew Amster-Burton's [/columns/bacon/stirfrysauces method] (more than a recipe) for whipping up a killer stir-fry sauce. Sauce Gribiche is the next one I want to try. Maybe you, too? Of course, I also know that sometimes a squirt of Sriracha or another condiment is all we need to pep up our food. This week on Culinate, Pat Tanumihardja looks at [/articles/culinate8/tangyglobalsauces "8 spicy and tangy condiments"] from around the world. There's colatura from Italy (essentially a fish sauce extracted from fermented anchovies); she advises adding a teaspoon to olive oil, garlic, lemon zest, and parsley to make a quick and delicious pasta sauce. Another is gochujang, a red pepper sauce from Korea; a little can enliven plain mayo or ketchup — or even fried rice. Getting a handle on these and other condiments can make sauces, marinades, and dips work for you — and your taste buds. Kim Carlson Editorial Director # The lead text story1id: 500666 story1text: "Jackie Varriano talks with Kyle Linden Webster of Portland's Expatriate about the best way to stock a home bar. Plus, his daiquiri recipe." story2id: 521195 story2text: "In this excerpt from her new book, Tami Parr looks into the canned cheese that's still being made at Washington State University after 77 years." recipe1id: 212885 recipe1text: "One taste and you'll see why this Andrew Schloss soup is one of the more popular recipes on Culinate." recipe2id: 376683 recipe2text: "A luscious confection from Nigel Slater's excellent cookbook, 'Tender.'" # The ad vad: | <a target='blank' href="http://howtocookapp.com/"> <img src="http://ads.culinate.com/htce/HTCE-iPad-Skyscraper.png" " width="120" height="600" alt="" border="0"/></a> ]]