This simple dressing is wonderful as is, especially on a simple green salad, but it also makes a fantastic starting point for more elaborate dressings. A few squirts of it on sizzling hot chicken or fish will give it a boost of flavor. It keeps for at least ten days refrigerated, longer if you use garlic powder instead of garlic. If some remains after that, you can use it to marinate chicken or shrimp. Celery salt, onion salt, or lemon pepper adds more interest.
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.
A quick-fix dinner thanks to store-bought tortellini and chicken 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.
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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!