The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.
Sentiment: POSITIVE
Salsa verde is delicious with trout or most any fish.
I'm a big salsa fan!
I used to be so embarrassed by salsa; I wasn't into it.
I love pasta with the homemade marinara sauce I had as a kid.
I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.
My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.
Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.
One of my favorite ways to use cilantro is in a beautiful clear soup with monkfish and lime. It's a great dish for cooler weather, especially because monkfish is very good in fall and winter. Also, I like the meatiness and rich texture of monkfish.
The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.
I prefer more spicy food to your Italian to be fair.
No opposing quotes found.