Behind The Scenes

Too Many Cooks: Summer Sauces

July 19, 2013

You'll be hearing from the staff at Food52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

Giddy Swamp, SC Barbecue Sauce from Food52

Summer is about bright, fresh dishes that you can throw together with ease -- hopefully in big batches for all those people you have over for late-night dinner parties. Or pool parties. Or all of the above. One of the best ways to accomplish this is with sauces, whether they're spread on burgers or tossed in with pasta. So this week, we asked our team:

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What's your favorite summer sauce?

Do you cover anything and everything with vibrant green pesto? Do you like to make summer tomatoes the star? Tell us in the comments!

Brette: Obviously Marcella Sauce, with salsa verde at a close second.

Kenzi: I mean, I think you know what mine is.

Stephanie: Can we go sweet? I really like some sort of fruit compote on ice cream. Especially if there are raspberries involved.

Maddy: I'm with Stephanie, but I'll take fresh sweet cherries. Also, Giddy Swamp Sauce. Yes, you can eat it year round, but it tastes better when it's dripping off ribs at a picnic.

Lauren: Chimichurri.

Hannah: +1 Chimichurri!

Bea: Chimichurri. It can go on anything and everything!

Christina: Chimichurri, yes please!

Michael: Red wine vinaigrette, with lots of shallots and moutarde a l'ancienne.

Suzanne Goin's Pork Burgers from Food52

Kristen: Romesco -- sauce made of bread, to dip bread in, for dinner. Summer saver.

Amanda Li: Kentucky-style barbecue sauce.

MerrillThis green sauce.

Amanda: A salsa verde that's heavy on the anchovy and garlic.

Amelia: Pistou!

Gabriella: Ketchup for life.

Bryce: Apple cider vinegar. On fries.

Grilled Bread with Spinach and Thyme Pesto from Food52

Sarah: I'm still thinking about the spinach thyme pesto I tasted on my first day at Food52.

Maggie: Pesto. I want it on everything.

Allison: Something fresh and easy, like a tomato/basil/olive oil/balsamic/garlic blend! Can use it in a million ways.

Emma: A fresh tomato/fresh mozzarella/fresh besil/olive oil/garlic blend that my mom makes ALL the time over the summer. Always thrown over spaghetti.

Marian: Does ricotta count as a sauce?

Tell us: What sauce do you love to brighten up your food?

See what other Food52 readers are saying.

  • bvrlybest
  • JanetFL
  • Jane Eyrehead
    Jane Eyrehead
  • Nororu Roru
    Nororu Roru
  • vvvanessa
Emma Wartzman

Written by: Emma Wartzman


bvrlybest July 21, 2013
I just made some roasted tomato vinaigrette with an abundance of garden tomatoes. Sauce or salad dressing.
JanetFL July 20, 2013
For this southern gal, freshly ground sea salt and black pepper with a judicious sprinkling of slivered fresh basil. YUM!
Jane E. July 20, 2013
Basil pesto and slightly mashed fruit with a little sugar and chopped lemon verbena rule, but here's something great for grilled asparagus: 1/2 cup mayo, 3/4 cup buttermilk, lemon zest, tablespoon fresh lemon juice, chopped chives. It's fast, fresh, and easier than hollandaise.
Nororu R. July 20, 2013
dried chilly sauce with olive oil and spices on top of everything!
vvvanessa July 20, 2013
I'm obsessed with QueenSashy's The Semi-German Green Sauce:
mrslarkin July 20, 2013
Guasacaca! I love saying it as much as I love eating it.
JohnZ July 20, 2013
Cilantro pesto, if that counts. So bright and versatile...I can never get enough!