Prosciutto-Wrapped Asparagus with Truffle ButterRomulo Yanes
Requiring just a few ingredients and minimal cooking, this hors d'oeuvre is the epitome of elegant simplicity.
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.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This side dish is flavorful enough to also serve as a main course.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.