Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A.
**
This is coleslaw at its simplest and best. No onions. No carrots. No peppers. No mayonnaise. Just cabbage and peppery barbecue sauce.
**
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
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.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
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!