Calabrian Chile Butter
Photo by Peden & Munk
Spoon some of this butter over a pork chop during the last minute of cooking.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
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 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.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.