Grilled Mackerel with Spicy Tomato JamGourmet's Studios
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.