This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Bring in the cheer with this ruby red drink made with apple brandy, hot cider, cranberry, and plenty of warm spice.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.