The Main Ingredient
Spicy sweet
Sriracha chili sauce provides authentic Asian heat
Photo By: Robert J. Byers
I first met Sriracha several years ago in a Vietnamese place on New York's Upper East Side. The bright red bottle of sauce, with its telltale green top and line-drawn rooster sat nonchalantly on the table as a huge, steaming bowl of pho landed before me.
Look for the rooster on the label to make sure you’re getting the real Sriracha.
The scoop on yellow squash
If you don't think you have the guts to eat it, make it crisp, not mushy
I suspect Rob was burying his servings of squash in the potted plants.
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