Flavour-wise, salsa verde is like pesto on steroids. A classic, rustic, Italian sauce usually served cold, I find it's usually pretty interchangeable with pesto, and often a preferable 'lighter' alternative as it's dairy free (i.e. no parmesan). Like pesto, [...]
The formula for making mayonnaise sounds quite easy: "slowly beat oil into egg until an emulsion forms...", until you get to the desired outcome: "...where the oil molecules are uniformly dispersed in the egg and suspend there". Hmmm. I've [...]
I recently read that the Food and Agricultural Organisation of the United Nations (FAO) has officially declared that the year 2013 be recognised as "The International Year of the Quinoa". I'm not exactly sure what that means, but after [...]