Use these condiments atop eggs, grilled meats, and more.
Drizzling a sauce or dressing over a dish can make all the difference between a bland meal and an interesting, dynamic dinner. So, Brooklyn-based recipe developer Ali Slagle devised five green sauces to jazz up all sorts of proteins, vegetables, and starches. These recipes, which showcase fresh herbs and spices instead of oil and other fats, are inspired by traditional versions from the West Indies, South India, Italy, the Republic of Georgia, and the Yucatán Peninsula.
Whip up a batch of one (or more) of these to add color and flavor to your dishes.
Sauce chien with thyme
Get the recipe here
Gremolata
Get the recipe here
Pumpkin seed salsa
Get the recipe here
Apricot-almond herb sauce
Get the recipe here
Cilantro-coconut chutney
Get the recipe here
Photography by Jenny Huang. Styling by Tyna Hoang.