Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Condiments and Sauces Saveur Cheese Remove all Difficulty Easy (10) Medium (1) Cuisine Italian (9) American (3) Asian (1) Cuban (1) French (1) Show all... Japanese (1) Vegetarian (1) Season Summer (3) Spring (2) Fall (1) Winter (1) Occasion Cocktail Party (2) Birthday (1) Christmas (1) Technique No Cook (9) Chill (2) Fry (1) Topic Recipe (15) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Cheese"; var omni_prop8 = "Course:Condiments and Sauces,Source:Saveur,Main Ingredient:Cheese"; var omni_pageName="saveur:"+omni_prop12; 02/26/2013 Pesto di Noce (Walnut Pesto) Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping. Issue #140 09/09/2011 Salsa Verde (Herb Sauce with Breadcrumbs) Italy's other ubiquitous green sauce is flavored with parsley and thickened with bread crumbs. Seasoned with vinegar and anchovies, it's bold enough to stand up to grilled meats. Issue #140 07/12/2011 Pesto Calabrese 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. Issue #140 07/12/2011 Pesto di Pistacchio (Pistachio Pesto) 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. Issue #140 07/12/2011 Pesto di Rucola (Arugula Pesto) This peppery pesto is fantastic drizzled over steamed artichokes, grilled fish, or ripe tomatoes. Issue #140 07/12/2011 Pesto Genovese (Classic Basil Pesto) 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. Issue #140 07/12/2011 Busiate alla Trapanese (Corkscrew Pasta with Trapanese Pesto) 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. Issue #140 04/05/2010 Pesto This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic. Issue #129 09/06/2009 Pistou This aromatic sauce of basil, Parmesan, and garlic is often served with sliced roast lamb in southern France. Issue #123 03/06/2007 Mango and Queso Blanco Salsa Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese. Issue #85 05/18/2007 Roquefort Butter Rich and robust, this compound butter is the perfect complement to meats or vegetables. Issue #17 01/23/2007 Three-Cheese Mixture This simple concoction makes a flavorful substitute for plain old grated parmesan. Issue #2 05/29/2012 Three Cheese Hennepin Fondue Nothing is more comforting than melted cheese — especially when nutty Gruyere and Emmentaler are paired with Hennepin, a champagne-like effervescence that has notes of spice and yeast. Does Not Apply 07/07/2011 Sweet Miso Corn Cakes with Basil Parsley Pesto Sweet Miso Corn Cakes with Basil Parsley Pesto Does Not Apply 01/27/2010 Blue Cheese Dip Serve this tart, cooling dip with fiery chicken wings. Does Not Apply