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  2. America's 25 Favorite Regional Condiments and Sauces - AOL

    www.aol.com/americas-25-favorite-regional...

    Binghamton, New York is all about Spedies, a kabob-esque sandwich made of grilled, marinated meat. The sauce these meats are marinated and cooked in is much like Italian dressing, and caramelizes ...

  3. List of meat-based sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_meat-based_sauces

    Ragù, an Italian meat-based sauce with numerous variations Barese ragù, an Italian sauce containing pork and lamb [10] Bolognese, an Italian ground beef, veal or pork sauce typically served over pasta [11] Neapolitan ragù, an Italian meat sauce [12] Ragù alla salsiccia, an Italian sausage-based sauce [13] Saltsa kima, a Greek topping for ...

  4. Colatura di alici - Wikipedia

    en.wikipedia.org/wiki/Colatura_di_Alici

    The origins of colatura di alici date back to ancient Rome, where a similar sauce known as garum was widely used as a condiment. [3] The recipe for garum was recovered by a group of medieval monks, who would salt anchovies in wooden barrels every August, allowing the fish sauce to drip away through the cracks of the barrels over the course of the process.

  5. Acqua pazza (food) - Wikipedia

    en.wikipedia.org/wiki/Acqua_pazza_(food)

    However, a large variety of other ingredients can be used and substituted—for instance red snapper, [4] shrimp, [5] or even Maine lobster [6] instead of white fish; vegetables such as garlic, celery, carrots and scallions; [7] and herbs and spices such as pepper, capers, bay leaves, olives, parsley, fennel and lemon.

  6. The Most Delicious Signature Meal from Every State - AOL

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    Delaware. Meal: Blue crab cakes, french fries with vinegar, Dogfish Head 60 Minute IPA, peach pie The stars of the plate in Delaware are blue crab cakes, made with fresh, sweet blue crab from the ...

  7. Genovese sauce - Wikipedia

    en.wikipedia.org/wiki/Genovese_sauce

    [3] [4] The sauce may have been brought by Genovese immigrants or merchants, at a time when Genoa and Naples were two of Italy's most important ports. [3] [5] It could also be referring to its inventor's name, since Genovese is a widespread surname in Campania. [6] The recipe's onions may reflect a French influence, resembling boeuf à la mode. [3]