In this issue
Issue #140
Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables.
The rich flavor of pistachio is balanced with lemon zest in this bright-tasting sauce. Pistachio pesto is rather sweet, making it great with roasted vegetables.
This pesto, thickened with almonds, gets its intense red hue from the sun dried tomatoes and Aleppo pepper, which brings sweetness and heat to its flavor. This pesto is at its best served with pasta.
This flavorful pesto from the seaside city of Trapani, Sicily, is traditionally served with homemade busiate, a spiral-shaped pasta. Substitute dried fusilli in a pinch.
In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness.
This garam masala—like spice is a common Emirati flavoring: It's often blended with clarified butter or simply sprinkled into soups, stews, and other dishes.
This southern Italian-style pesto recipe was given to us by Rocco Arena, owner of San Rocco restaurant in New York City. A touch of ricotta in this pesto tempers the flavor of the red peppers, and makes it an excellent bruschetta topping.
In this cocktail from Martin Cate of Smuggler's Cover in San Francisco, pot-still Jamaican rum, redolent of ripe banana, makes a natural combination with banana liqueur. Cinnamon syrup gives the drink a spicy depth.
Germany's famed herb sauce is tangy with buttermilk and enriched with sour cream that features herbs like sorrel and watercress; it's wonderful with boiled vegetables.
Benjamin Jones of Clément rum distillery in Martinique shared his recipe for this cool, bracing cocktail, his country's national drink
The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking—a technique called velveting (see "Smooth Move,")—to preserve its succulence.
This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Serve it spooned over grilled fish or chicken.
Martin Cate of Smuggler's Cove in San Francisco combines Chartreuse and ginger ale in this refreshing tropical drink.
This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp.
