I made the romesco sauce from Wednesday's New York Times yesterday. It had such an intriguing list of ingredients I couldn't resist _ raw garlic, cooked garlic, fresh tomatoes, sun-dried tomatoes, one almond cookie, two hard-cooked egg yolks, three kinds of nuts. I'm not sure how it differs from other romesco sauce recipes. But I thought it was delicious. My farmer's market didn't have the spring onions it was supposed to be served with so I scooped it up with endive leaves. Highly recommended.