Lemons Preserved in Salt and Lemon Juice
In this method, which is considered the most prestigious and gives the best results, no water is used. The lemon juice, which is the pickling liquor, can be reused for further batches.
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.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
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.
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.
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
Fluffier, fresher, and fancier than anything from a tub or can.