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Too Many Cooks: Summer Sauces

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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:

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?

Tags: Food52 Life, Too Many Cooks, Behind The Scenes