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Aioli (garlic mayonnaise) picks up color and heat from crushed Calabrian chiles—think of it as southern Italy’s version of Sriracha mayo, useful in all the same ways: as a dip, a dressing, and most deliciously, as a spread for porchetta sandwiches.
What to buy: You’ll need a jar of Crushed Hot Chili Peppers under the Tutto Calabria label, imported from Italy. If you can’t find the crushed ones, you can use the whole chiles—just remove the stems and blitz with a little olive oil in a food processor until you have a chunky purée.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...