A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
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.
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.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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.