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Figs are hot and dry weather fruit—famously enjoyed for millennia in the Middle East, where it’s hot year-round. In the U.S., figs grow in zones 8-10 (most of our figs are grown in California. They have two seasons: a shorter season in early summer and a second, main crop that starts in late summer and…
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Gingerbread mustard. Photo courtesy Fallot. For the holidays, how about traditional Dijon mustard mixed with gingerbread spices? It’s a French specialty. In French it’s called moutarde au pain d’epices; pain d’epices, which translates to spice bread, is the French word for gingerbread. Gingerbread is one of the specialties of the Burgundy region of France.…
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Green sriracha and spicy mayo: Two delicious new ways to heat things up. Photo by Elvira Kalviste | THE NIBBLE. Sriracha, a hot sauce that originated in Thailand, has become mainstream in American supermarkets. It is used as a table condiment, a recipe ingredient and a flavoring for snacks like popcorn and potato chips.…
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Hot sauce lovers should take a closer look at ají sauce, a standard in Ecuador and Peru. Aji amarillo is one of the most common types of chiles in the area, and is also one of the most important ingredients in the two countries. While, like all salsas, there are as many variations as there…
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Yesterday we recommended serving proteins “three ways.” One of the ways to differentiate them is with sauces, and we recommended a look at the famed mother sauces of France. Then, we got an email from Food & The Menu, a magazine for chefs. The new issue features “10 Sauces Of The Moment”—options that span the…
Continue reading “TIP OF THE DAY: 10 Trending Sauces To Know (And Use!)”
