Nuoc Cham
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.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.