Mantequilla de Guayaba y Chile
Guava-Chile Butter
At Chifa, my Peruvian-Asian restaurant, the pan de yuca with this delicious sweet-spicy-salty spread is a the hit among our customers. It would also be tasty on crusty bread, toast, or savory scones.
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.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Making your own crusty loaves is surprisingly easy.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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.