Seeing Green: Verdant Sauces across the Globe

By Katie Barreira

Last week, our tongues took a virtual field trip to Frankfurt for a taste of the country’s customary green sauce. But German cuisine isn’t alone in the notion.

In Italy, salsa verde is a mash of parsley, capers, garlic and anchovies, thinned with oil and vinegar. Order haricots verts with sauce verte at a Parisian café and your delicate green beans will come dressed in a green mayonnaise, colored with a purée of watercress, tarragon or other spring herb.

Argentineans love their steak smothered in chimichurri, a thick blend of parsley and oregano seasoned with cayenne or other hot pepper. And in Mexico, enchiladas aren’t complete without green salsa.

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Super Bowl Sunday Guacamole

By Andrew Hunter

The countdown to the Super Bowl has officially started. My brother-in-law, Eddie, who is a 5th generation Texan, is staying home through the weekend to avoid the crazy crowds. He typically also stays away from the kitchen, but on this most sacred game day, Eddie ties on his annual apron strings and makes his signature guacamole.

He’s not alone in his love for avocados, though he calls them “gator pears.” Did you know that 53.5 million pounds of avocados will be consumed on Super Bowl Sunday? That’s nearly 6 ounces for every man, woman and child in the United States. It’s the avocado industry’s biggest day of the year. That said, it’s time to talk guacamole.

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