Herbed Rib Roast
Cooks' note:
• Roast can marinate up to 24 hours.
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.
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.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
A slow-simmering, comforting braise delivering healing to both body and soul.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.