I’ve written a bit about salsas, and butternut squash, too. But never would I have thought about combining the two. That is until I visited Tocabe: A Native American Eatery here in Denver.
My lunch was at the Greenwood Village location, which I enjoyed a couple months back with a few food blogging friends. I highly recommend you visit if you can.
I also highly recommend you try their salsas,...
In an ideal world your toddler would eat what you eat for dinner. I make a nice roasted chicken thinking, “yea, she’ll love this.” But nope. Rarely does our two year old Maggie even consider eating what we’re eating.
It’s more likely that we’ll eat what she WANTS, which is, you can probably guess, something like macaroni and cheese or fish sticks. To make myself feel...
Do you know this saying? “When life hands you lemons, make lemonade.” Of course you do.
Well, I have a new saying. It goes like this…”When life hands you a set of beans that you’re not sure you like and definitely don’t appreciate the color of, make bean dip.”
That’s what I did when I thought I had fava beans in my freezer for something like eight months....
Simmering strawberries might smell a little better than simmering apples. But they’re both scents from Heaven.
Maple syrup doesn’t really float my boat…or my French toast, which is why I drizzle fruity sweetness on my pancakes or French toast. And this past weekend I didn’t only make one fruit sauce. I made two.
Apples in cinnamon sauce and blended strawberries made for a fruity...
There’s a whole world of sauce connoisseurs devoted to barbecue sauce. In fact, you can find a number of food blogs devoted to the culture, including this, this, and this one.
Barbecue sauces tend to fall under different categories based on the main ingredient, which might be tomato, mustard, or vinegar. Then there’s the barbecue sauces that are grouped by function: mopping sauce coats meat...
I bought a jar of mango chutney to make a curry cream for chicken soup a couple months back (it was wonderful). The recipe called for 1/4 cup mango chutney, which left me with quite a bit of leftover. What to do?
Turns out there’s a lot you can do.
Brie and Mango Chutney Rolls
To make this delicious side dish, get a can of your regular ol’ Pillsbury biscuits. Peel...
I'm Sara Lancaster, the editor of the Saucy Dipper, a true sauce and dip enthusiast site. I'm also the business brains behind The Condiment Marketing Co., which helps specialty food companies look BIG on the web. Here you'll find product features, recipes, and more.
