This recipe is an accompaniment for Annabel's Baby Back Ribs.
Prepare this sauce 2 days ahead of your party for the flavors to meld. Any extra freezes well.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of 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!
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.