Basic Herb Salsa - NYT Cooking: Serve this bright, simple sauce alongside any grilled fish, shellfish or meat. Use as a garnish for rice, quinoa or farro. Drizzle over roasted sweet potatoes, carrots and beets. Or spoon over poached eggs and hash.
Spoon pepper salsa over eggs, beans, pork chops or roast chicken. Or toss stewed shredded chicken, pork or beef with an abundant amount of its for a spicy filling for tacos or enchiladas. (Photo: Jessica Emily Marx for The New York Times)
Use this sauce, which is adapted from the Philadelphia chef Michael Solomonov, as a garnish for roast chicken and lamb Dress thinly sliced raw kale and toasted pumpkinseeds with tahini sauce for a simple salad Drizzle it over sliced tomatoes and cucumbers
Every home cook should have a basic marinara sauce in their repertoire. Julia Moskin makes a simple recipe from Lidia Bastianich’s book, “Lidia’s Commonsense Italian Cooking.” Find more New York Times videos onYahoo Screen .