You've seen them at chic restaurants—here's how to make them at home. Skewer one and serve in a Martini. (Start this recipe at least two days ahead so the flavors have time to develop).
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Fluffier, fresher, and fancier than anything from a tub or can.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This piquant French sauce comes together in the blender in just five minutes.