Where a chutney and mustard sauce overlap. Choose a very ripe– even bruised–peach for easy peeling.
Do Ahead:
each mustard (without chives) can be made 2 days ahead; cover and chill. Mix in chives just before serving.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
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.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Fluffier, fresher, and fancier than anything from a tub or can.
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.