Have duckling split in halves for broiling. Be sure to spread the coals in a circle leaving the center under the duckling clear. Duckling is fat and the drippings blaze up quickly; if the fat drips on the coals, you will have a roaring fire instead of hot ashes. A dripping pan in the center helps.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.