Hot Sauce Brown Butter
Photo by Alex Lau, Food Styling by Sue Li
In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown.
Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
This light and drinkable cocktail pairs the bittersweet flavor of grapefruit with botanical gin and sparkling sake for a bubbly finish.
Fluffier, fresher, and fancier than anything from a tub or can.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
This velvety white wine sauce imparts tangy, rich flavor to everything it touches.
In this nonalcoholic take on a spritz, which typically features a bitter liqueur with sparkling wine or fizzy water, the olive brine brings flavor and depth.