January 15, 2014
Date and Tamarind Chutney (Sri Lankan)
Date and Tamarind Chutney (Sri Lankan) - kvalifood.com
A sweet-sour preserve of dates and tamarind with warm spices and …
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January 15, 2014
Aji de Aguacate (Colombian Avocado Hot Sauce)
Aji de Aguacate (Colombian Avocado Hot Sauce) - kvalifood.com
Aji de aguacate is a Colombian avocado hot sauce from the …
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January 6, 2014
Pizza #4 - Slowly fermented pizza dough - Wet - No Knead
Wet pizza dough © kvalifood.com
The best pizza base with the large air holes in the crust and lots of flavor is …
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December 12, 2013
Daghmira (Moroccan Reduced Onion Sauce)
Daghmira (Moroccan Reduced Onion Sauce) - kvalifood.com
Daghmira is the deeply reduced onion sauce at the heart of …
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December 10, 2013
Hogao (Colombian Creole Sauce)
Hogao (Colombian Creole Sauce) - kvalifood.com
Hogao is a foundational Colombian tomato and scallion sauce. It serves as …
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December 2, 2013
Piccalilli
Piccalilli - kvalifood.com
A bright yellow British mustard pickle made from mixed vegetables in a spiced, vinegar-based …
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November 28, 2013
Salmoriglio
Salmoriglio - kvalifood.com
Salmoriglio is a Sicilian and Calabrian dressing of olive oil, lemon juice, and fresh …
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November 19, 2013
Rouille (Provençal Garlic-Saffron-Chili Sauce)
Rouille (Provençal Garlic-Saffron-Chili Sauce) - kvalifood.com
Rouille is a Provencal garlic-saffron-chili sauce …
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November 8, 2013
Chimichurri
Chimichurri - kvalifood.com
Chimichurri is an Argentine raw herb sauce built on parsley, garlic, oregano, red wine …
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October 24, 2013
Milk Kefir - The Local Pusher - kvalilog_3
Milk kefir is not something you usually make yourself, but it is incredibly easy. It works both at room temperature and …
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October 22, 2013
Dutch Pindasaus / Satésaus
Dutch Pindasaus / Satésaus - kvalifood.com
Dutch pindasaus is a peanut sauce served warm over fries, with satay skewers, …
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October 19, 2013
Yangnyeom Sauce (Korean Fried Chicken Sauce)
Yangnyeom Sauce (Korean Fried Chicken Sauce) - kvalifood.com
Yangnyeom sauce is a sweet, sticky, and spicy Korean glaze …
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