Top | Newsletter 2014

Culinate Newsletter March 7

(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="">
 <img src="" " width="120" height="600" alt="" border="0"/></a>