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  2. Green sauce - Wikipedia

    en.wikipedia.org/wiki/Green_sauce

    Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German grüne Soße or Frankfurter grie Soß (Frankfurt dialect), the British mint sauce and greensauce, and the Argentinian chimichurri.

  3. Salsa verde - Wikipedia

    en.wikipedia.org/wiki/Salsa_verde

    Salsa verde (lit. ' green sauce ') is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.

  4. Who is NC’s sexiest collard farmer? Vote to crown the new ...

    www.aol.com/nc-sexiest-collard-farmer-vote...

    The Sexiest NC Collard Farmer Contest roars back for a second year, and though Berry has hinted at a second run, at least two other competitors are fluffing up their leaves, including a potential ...

  5. These 11 Pantry Staples Are Made by Some of the Country’s ...

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    The sauce, made with a variety of chiles, spices, and fruits, can take hours to cook at home, but with Guelaguetza’s starter pack, you can make restaurant-quality mole in under 10 minutes. Try ...

  6. Big Easy Bites: 13 New Orleans Recipes to Spice Up Your ... - AOL

    www.aol.com/big-easy-bites-13-orleans-160000285.html

    2. Shrimp Creole. This shrimp dish is deceptively easy to make. It starts out with the holy trinity of Cajun cooking — onions, celery, and bell peppers — and has a tomato-based sauce seasoned ...

  7. Kokotxas - Wikipedia

    en.wikipedia.org/wiki/Kokotxas

    The dish is made from stewed fish necks / dewlap (normally from a fatty fish like cod or hake) served with a sauce made from white wine, garlic, flour and olive oil. [1] In the Basque Country the dish is served with a green sauce (salsa verde / saltsa berde) made from olive oil, flour, garlic and parsley. [2]

  8. Zanthoxylum piperitum - Wikipedia

    en.wikipedia.org/wiki/Zanthoxylum_piperitum

    The immature green berries are called ao-zanshō (lit. ' green sansho '), [23] and these may be blanched and salted, [11] or simmered using soy sauce into dark-brown tsukudani, which is eaten as a condiment. [19] The berries are also available as shoyu-zuke, which is just steeped in soy sauce.

  9. Ina Garten Just Shared Her Favorite Winter Recipe, and It’s ...

    www.aol.com/ina-garten-just-shared-her-220455068...

    The flavors in these short ribs are embraced by its nourishing sauce, packed with veggies like leeks, onions, carrots and garlic enveloped in a wine-stock-Guinness base.