Shrimp Spice RubRomulo Yanes
Cooks' note:
Spice rub keeps in a sealed container in a cool, dark place 6 months.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Fluffier, fresher, and fancier than anything from a tub or can.
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.
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.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.