Grilled lamb (how special!) is best when marinated overnight. For a less salty flavor, use light soy sauce.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
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!
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.