This spiced-up Asian-inspired sauce is perfect for dipping French fries or crudité, or for drizzling over seared chicken or fish.
Cooks' note:
•Sauce can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Fluffier, fresher, and fancier than anything from a tub or can.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.