Prosciutto-Wrapped Asparagus with Truffle ButterRomulo Yanes
Requiring just a few ingredients and minimal cooking, this hors d'oeuvre is the epitome of elegant simplicity.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This side dish is flavorful enough to also serve as a main course.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.