Jamaica's native herbs and spices glorify the lush island's most popular meat. I serve this with Golden Pineapple Chutney . These chops need at least 4 hours' marinating time, and if you can let them sit overnight, they'll be even better.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.