Condiments & Salsas


Leap Year Black Walnut Parsley Pesto

  Usually, black walnuts are folded into fudge, cakes, pies, ice cream, and other sweets, where their wonderfully pungent and earthy flavor off-sets cloying sweetness, and where sweeteners round out some the nut’s sharper notes.   But, when eaten out of hand, the flavor of black walnuts, America’s own native nut, can be something to […]

Pretty Little Pink-eyed Peas and BBQ Across Two States

It’s time for Pink-eyed Peas! Pink-eyed Peas! Pink-eyed peas? Who ever heard of pink-eyed peas? I hadn’t, before taking a trip to Alabama last month, and none of my Northern friends or family members has either. But down south locals are eating them with some smoky, salty pork goodness and, depending on who you talk […]

Lunch with Lynne: The Torta de Santuario and Salsa de Plaza

This posting is for Robert Feugate, a sandwich lover and wiz-bang coder and problem solver who helped with some of the behind-the-scenes structural features of the DCCC blog. The Torta de Santuario, or “Santuary Roll,” from The Art of Mexican Cooking may not be what he had in mind when he asked me to write […]




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