Grilled Bone-In Rib Eye

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

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.

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

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

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

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.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.