Rumaki
2.8
(12)
Editor's note: This recipe is adapted from entertaining expert Brini Maxwell. For Maxwell's tips on throwing a summer pool party, click here.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
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.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.