Here is the way sauce is made for the famous American Royal cook-off in Kansas City–or at least this is my take on the subject. It is truly a finishing sauce and should not be used as a marinade or a basting sauce as it might burn. Of course, spread it liberally over ribs just off the grill and serve plenty on the side
Lamb is by far the most popular meat in the country and it is prepared in several ways. Folktales say this is how Genghis Khan liked his lamb prepared while on his way through the country. If you prefer beef, it can be substituted, using a cut suitable for roasting.
This minestrone is so vegetarian it’s almost vegan (except for those pesky little orzos)! Serve it with a hamburger (just kidding—make that a veggie burger) or with a side salad and some crusty bread. Read Dave DeWitt's entire spicy spring soup article here.
This highly aromatic Burmese sauce is commonly used to heat up Southeast Asian curries. Shrimp or prawn paste may be substituted for the fermented dried fish if you can't find it at the Asian market. In a pinch, use canned anchovy fillets.
This traditional tapa is not anything like a Mexican tortilla. A Spanish tortilla is a large, thick, omelet-like cake made with potatoes and eggs and is served at room temperature. Romesco sauce is an all-purpose Spanish sauce that is served with a wide variety of dishes. From the Tarragona region, this Catalan sauce combines two of the most popular horticultural imports from the New World---chiles and tomatoes. The sauce gets its name from the romesco chiles that are used but are not readily available outside of Spain. The combination of ancho and New Mexican chiles approximates the taste.