These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State’s Southern Tier, their name derives from the Italian spiedino or spiedo (“skewer” and “spit”). Get the recipe for Spiedies »
“Trader Vic” Bergeron came up with this floral drink to showcase a 17-year-old gold Jamaican rum. Once all his bottles were gone, he re-created the drink’s complex flavor by layering two very different rums in the same drink.
Donn Beach, the founding father of tiki bars and restaurants, set a limit of two per customer for this potent drink made with three kinds of rum, citrus, and spice. Get the recipe for The Zombie cocktail »
Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well.
Garlic’s young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can’t find scapes, substitute green garlic or a combination of garlic and chives. See the recipe for Garlic Scape Pesto»
Toasted pepitas (pumpkin seeds) give this vibrant Mexican-inspired pesto a warm, toasty flavor.
This spicy, 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. See the recipe for Pesto Calabrese»
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. See the recipe for Pesto di Noce»
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. See the recipe for Pesto di Pistacchio»
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. See the recipe for Pesto Genovese »
Pesto Rosso (Sun-Dried Tomato Pesto)
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 best served with pasta. See the recipe for Pesto Rosso»
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. See the recipe for Salsa Verde »
Like many traditional Emirati desserts, luscious pumpkin porridge (in Arabic it’s a halvah, or sweet food) straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it’s still quite warm.
Jeni’s Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around. In this recipe, the addition of roasted beets and poppy seeds lends the end product a festive hue and a bit of crunch.