Poblano-Cilantro Relish

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.

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

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.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

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.