Ginger Shallot Marmalade
Can be prepared in 45 minutes or less.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Fluffier, fresher, and fancier than anything from a tub or can.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.