Sinuglaw is a combination of ceviche plus inihaw na liempo, or grilled pork belly. The smoky meat is great with the tart flavor of vinegar-cured tuna.
Author: Nicole Ponseca
Author: Judith Choate
Author: Larry Steven Londre
Author: Ming Tsai
Author: Maneet Chauhan
Author: Suzanne Tracht
Author: Shih Yu Chen Kuo
Author: Bon Appétit Test Kitchen
Author: Ed Farrey
Author: Lynne Aronson
Enough cannot be said of the Sri Lankan delicacy black pork curry. Its spiciness comes from the black pepper and its black color from the roasted curry...
Author: Ruwanmali Samarakoon-Amunugama
The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better...
Author: Bon Appétit Test Kitchen
Author: Paula Wolfert
Author: Baija Lafridi
Author: Abigail Johnson Dodge
Author: Georgia Downard
Author: Pam Norby
Author: Tom Berry
Thanks to a zingy ginger, garlic, and miso paste mixture, these vitamin- and fiber-loaded mushroom and zucchini "meatballs" are so packed with flavor you'll...
Author: Katherine Sacks
Author: Deborah Madison
Author: Wendy Giman
Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they'll burn to a crisp.
Author: Chris Morocco
Author: Dorie Greenspan
Author: Tracey Seaman
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Author: Kathleen Daelemans