Cooks' note:
·Glaze may be made 2 days ahead and chilled, covered.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
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.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.