Culinate Newsletter: Moroccan Red Lentil Soup, stocking the home bar, canned cheese

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	Dear readers, I know I’ve mentioned before that I go gaga over a good sauce, even on a weeknight. Such a thing can transform simple food — uncooked or steamed vegetables or sautéed meat, say — into something a little more, well, riveting. Bagna Cauda, Açili Esme (Spicy Turkish-Style Yogurt), Salsa Verde, and my latest favorite, Smoky Winter Romesco Sauce, are at the top of my list, not to mention Matthew Amster-Burton’s method (more than a recipe) for whipping up a killer stir-fry sauce. Sauce Gribiche is the next one I want to try. Maybe you, too? Of course, I also know that sometimes a squirt of Sriracha or another condiment is all we need to pep up our food. This week on Culinate, Pat Tanumihardja looks at 8 spicy and tangy condiments from around the world. There’s colatura from Italy (essentially a fish sauce extracted from fermented anchovies); she advises adding a teaspoon to olive oil, garlic, lemon zest, and parsley to make a quick and delicious pasta sauce. Another is gochujang, a red pepper sauce from Korea; a little can enliven plain mayo or ketchup — or even fried rice. Getting a handle on these and other condiments can make sauces, marinades, and dips work for you — and your taste buds. Kim Carlson Editorial Director Featured Stories Bar tab Jackie Varriano talks with Kyle Linden Webster of Portland’s Expatriate about the best way to stock a home bar. Plus, his daiquiri recipe. Pacific Northwest Cheese In this excerpt from her new book, Tami Parr looks into the canned cheese that’s still being made at Washington State University after 77 years. Featured Recipes Moroccan Red Lentil Soup One taste and you’ll see why this Andrew Schloss soup is one of the more popular recipes on Culinate. Chocolate Beet Cake With Crème Fraîche and Poppy Seeds A luscious confection from Nigel Slater’s excellent cookbook, ‘Tender.’ Forward this newsletter to your friends Do you know people who would appreciate this newsletter? You may forward them a copy with our compliments. © Culinate, Inc., 25 NW 23rd Place, Suite 6 (PMB 178), Portland, OR 97210 tel 503-916-1777 fax 503-916-1778 The Culinate Newsletter is sent weekly to subscribers. You may click unsubscribe to be removed from this mailing list.