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Hell, for 29 years the Austin Chronicle has held an annual Hot Sauce Festival that draws thousands of visitors, and even the worst of last year’s COVID-19 situation only drove it, still virtually crowded, online. But then, everywhere, right? And this is a big planet, with a lot of different food cultures to it, a lot of different native ingredients, so … … so when Virginia chef Brandon Clark was challenged by a buddy to create a hot sauce that used the ingredients of Kerala, India – his friend s home region …Clark’s results were so deliciously impressive that he had to continue his experiments, using peppers and spices from Southeast Asia and the U.S. and all points between. ....
Credit: Verdina Anna/Getty Flowery and rich yet mild enough to be extremely versatile that’s the allure of honey, and why Emma Bengtsson, the executive chef of Aquavit in New York, is a fan of coming up with modern, creative ways to use it in her cooking. “Honey has an incredibly balanced flavor that bridges together almost any ingredients that might not otherwise pair well,” she says. “I also love how it brings a luxurious smooth texture to sauces and its ability to give meat and fish a deep caramelized taste.” Not to mention, it s packed with health benefits. Honey has anti-inflammatory properties and is rich in antioxidants, thanks to key flavonoid compounds,” says Maya Feller, R.D.N., a ....