Beef Tenderloin with Garlic Horseradish Cream

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

A slow-simmering, comforting braise delivering healing to both body and soul.

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.