Fennel seeds and Pernod, the French anise liqueur, accent this delicate marinade, named after the famous seaport. It is best with fish, shrimp or lobster tails. The recipe makes enough for one pound of fish, with some to spare for spooning over grilled fish. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.
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.
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.
Fluffier, fresher, and fancier than anything from a tub or can.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
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.