How to pronounce “verde” in English

Locanda Verde and The Dutch; how did they come about?

Cape Verdeans rank a little lower, because they tend to be concentrated in the city of Boston.

And so salsa verde, to me, is one of these sauces that I make very often and a bunch of different versions.

And a salsa verde, to me, is one of these things that's just really light, really bright, and just brings a really, really nice element to a dish.

Ha elegido el color verde.

You all know mole verde.

Not the "verde?" But I also like the "verde" for different purposes, like green eggs and ham.

That's UC Verde buffalo grass.

This is "Verde Magazine."

And salsa verde, as Emilia-Romagna, we serve close to the meat with acidity, the chlorophyll of the salad, so imagine these kinds of things.

Everybody knows the salsa verde and has tried a salsa verde.

-- >> Andrew: Locanda Verde is -- originally I was going to open up a little pasta bar on Tenth Street between

nice meal at Locanda Verde and was telling me about limoncello that someone in their family made.

You can have it with salsa verde, or salsa roja, or you can have it with mole.

Me quedé así un poco verde, pero, bueno.

Y son procesos de adopción en pasaje verde, que son procesos que son más rápidos para madres solteras, pero que también son niños con patologías, que,

And so for me with this salsa verde, so in my mind, salsa verde is a raw sauce.

version of that is Sala Verde which really comes from the European influence because you see Sala Verde all over

There's like a vegetarian posole verde.

And the Dos Equis is for the verde.

You have the recipe for salsa verde or whatever, but the Kogi taco itself is actually like a piece of my skin.

This is a place called Verde in Bushwick.

And now he has Locanda Verde and The Dutch and I think he's just doing such a great job.

And I just wanted like Locanda Verde and the Dutch really.

the helicopter rescue we's de verde bird i'ma if anyone remembers this from it's

But we also make salsa verdes with cilantro, we make it with kale, we make it with cabbage.

I have in there an enchilada with mole verde.

The second one is the pork with the mole verde sauce and pickled radishes, and the pickled radishes take like five minutes to make.

And also significant numbers from Vietnam and El Salvador and Cape Verde.

blender, you have salsa verde.

Sauce the salsa verde, and it works out really well.

And so I'm just going to put a little bit more of the salsa verde on there.

--don't think of just the Tex-Mex enchilada or the salsa verde enchilada.

Andrew: It's funny because one restaurant the Dutch is in Soho and Locanda Verde is in Tribeca.

And the relevance was that this blue lake there, this-- literally called Lago Verde.

--sour cream potato puree on the bottom, a little salsa verde trout roe, and then potato chips.

We have another recipe in the cookbook that's a roasted cauliflower that's got a bone marrow salsa verde and kumquats, that's really nice too.

And it also brings this really sweet acidic note to the salsa verde.

But this is a clone developed at UC Davis, called UC Verde.

In Mexico, tomatillos are mainly used to make a salsa verde, a cooked salsa verde.

One of my personal favorites in New York, Locanda Verde, that's just my plug to get a table, in the Greenwich Hotel in Tribeca.

Bueno, para empezar, me imagino o por lo menos espero haber sido lo suficientemente inteligente para sacarle fruto a mi trabajo y tener una casita con mucho árbol y mucho verde.

So while she's getting all the pans ready and these are frying, I'm going to start making the salsa verde.

So in the cookbook, it tells you to just blanch them and then dress them with the salsa verde and serve it.

So instead of having a pancake, and some broccoli, and some salsa verde, you're eating them all together.

And I don't want to bog people down with so much history, but hey, you can make salsa verde.

And I just -- you know, for me in my ripe old age of 35 when I did Locanda Verde, I just wanted restaurant, a corner New York City

Bleu, and working for Andrew Carmellini, who's now the chef at Locanda Verde, and who is probably one of the best chefs in America and supremely, supremely talented.