There are a thousand and one recipes for this easy staple of outdoor cooking, and it feels like I've tried all of them. But none quite match up to this one. After you've charred the peppers on the grill, you just pop them in a resealable plastic bag until you can slide the skins right off. Then you submerge them in a mixture of olive oil, vinegar, and garlic until they pick up a bit of tang. These will last a week in the fridge, but I bet you'll finish them before then.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
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.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
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!
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.