The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled...
Author: Anna Stockwell
Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which...
Author: Patrick O'Connell
Author: Todd Davies
Author: Jessica B. Harris
Author: Cecilia Au-Yang
Author: Maria Helm Sinskey
Loaded potato soup served up with shredded cheese, chives, and bacon is very much a representation of my fused German, Scandinavian, British, and Irish...
Author: McKel Hill
Author: Lidia Bastianich
If you've ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen. Yes, it takes longer to cook, but it's...
Author: Anna Stockwell
This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate,...
Author: Anna Stockwell
Author: Jayne Cohen
Check out this easy recipe for golden pork chops topped with a bright, tangy, smoky marinade.
Author: Christian Reynoso
Author: Lillian Chou
Author: Molly Wizenberg
In this easy pantry cocktail, Cognac gets stirred with tangy champagne vinegar, sweet maple syrup, and aromatic vanilla extract.
Author: Maggie Hoffman
Don't be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and...
Author: Andy Baraghani
Author: Douglas Rodriguez
Author: Gabrielle Hamilton
Author: Shelley Wiseman
Author: Charlie Trotter
Author: Linton Hopkins
Author: Dorie Greenspan
Fresno Chile Hot Sauce