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You know you don’t have to be able to pronounce “Worcestershire” sauce to enjoy it.

But did you know you’d best read the label if you want to avoid anchovies.

I came into a large amount and was happy to challenge readers on how they use it. If you’d like to add to this roundup, let me know.

A little goes a long way, and I’m still full up.

The story goes that the first batch mixed “from the recipe of a nobleman in the county” was so inedible, they put the barrel in the basement.

A while later some Culinary Thrill Seeker found it had mellowed and Lea & Perrins is still a thing.

Here’s how some of you all hit the sauce:

• My No. 1 use is for holiday Chex Mix. I really like that stuff seasoned. Otherwise, the bottle usually stays on the shelf.
• Pork chops is what friends tell me.
• Bloody Mary is what other friends tell me.
• Salad dressings
• Eggs
• Stews and soups
• Condiments
• As umami in compound butter.

Did we hit your fave?

Keep those ideas coming. I have lots left!

Rovagnati Boards – Stay with me here. You don’t need to speak Italian to appreciate these paper-thin varieties of no-nitrates meats sure to wow your holiday guests. Forget that joke about sausages being made. A video tour of the clean machines packaging these meets is actually soothing. Just open some packages of these meats (and cheeses) for an easy and impressive spread.

I’ve enjoyed variations of  Charcuterie Trio of Prosciutto Crudo, Salame Milano and Salame Napoli and the Charcuterie Trio with Prosciutto Crudo, Genora Salami and Soppressata. There’s a Salami Trio that includes Hot Soppressata, Soppressata peppery salami and Genoa Salami classic mild. Here’s my fave: Finocchiona fennel Seed Salami. The flavor and the ease will win you over at rovagnati.us.

“Once Upon a Rind in Hollywood” – If the phrases “Nobody Puts Babybel in a Corner,” “I’ll Havarti What She’s Having” and “Here’s Looking at You, Curd” make sense to you and your friends, you gotta try this book. Follow a yellow brick road of cheese blocks or go gummy crazy while screening Willy Wonka when you serve these “punny” beauties. Rachel Riederman has photographed this book offering 50 movie-themed cheese platers and snack boards for film fanatics. “Feta & Furious?” “May the Frommage Be With You?” “The Big Lebleucheese?” There’s something for every taste.

“She Turned Me into Crudites! … I Got Better” features a cracker pathway to navigate grail searching. The bunny centerpiece was too much, and my family got into Monty Python mode. Many of us are familiar with most of the classic movies that inspired these edibles. Can you imagine the “You’ve Goat Mail” board? Just copy the photos or go rogue. For the holidays, try “Ritz a Wonderful Life” wreath of grapes, salami roses and red grapes. Because every time a Babybel rings, an angel gets its wings.

Darragh Doiron is a Port Arthur area foodie wishing you great flavors this holiday season. Email her darraghcastillo@icloud.com.