From the Netherlands Antilles' island of Saba comes this simple, 
steeped hot sauce that graces seafood dishes or simple rice. Malt 
vinegar, made from malted barley, is the secret taste ingredient. 
Because of the vinegar, this sauce can be kept for a month or so in the 
refrigerator.

From the Sabine town of Amatrice comes this simple but great pasta 
sauce. Traditionally, it is served over bucatini, a spaghetti-like pasta 
that has a hole in it, like a straw. It is then sprinkled with grated 
pecorino romano cheese.
 

A Recipe From:

Mexican Modern

New Food From Mexico

by Fiona Dunlop 

Photographs by Jean-Blaise Hall

Where is it written that canned cranberry sauce has to be served with at Thanksgiving? The sweet, sour, hot tastes of this chutney compliments turkey, chicken, and even pork. The addition of black pepper may sound odd, but it does provide a tasty accent to the chutney.

Here’s a soup that’s fast and easy to make. It depends almost entirely on the flavor of the fresh snow pea, one of nature’s great vegetables. Add firm Japanese silken tofu to make a complete protein soup if you like soybean products. For a complete meal, serve this before a entrée of vegetable tempura. Read Dave DeWitt's entire spicy spring soup article here.