Given our love of dips at Eater, we were thrilled to find this recipe for crudites with romesco sauce in Please Wait to Be Tasted, the new cookbook from the team behind the beloved Hudson, New York, ...

Romesco, a rich Catalan nut- and pepper-filled sauce, is one of those delightful condiments that goes well on just about anything. It is traditionally eaten with first-of-the-season grilled wild ...

Sometimes A sauce is more than, well, just a sauce. Discovered for the first time -- on the menu of a restaurant, amid the pages of a cookbook -- it looks ordinary enough. But in one bite such a sauce ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. When we first published this recipe for a classic romesco sauce, readers ...

Season asparagus with salt, pepper and olive oil. Sear on plancha until charred and cooked through, about two minutes. Heat up Romesco in large saute pan and transfer asapargus to saute pan to coat ...

Romesco, an incredibly appealing, persimmon-colored sauce, made with tomatoes and dried chile peppers, originated in Catalonia but is on cafe menus all over Spain, served with an array of seasonal ...