A break from the standard salsa. This versatile condiment is good on crusty bread as an appetizer, and adds zip to flank steak or skirt steak for an entrée.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Easy to make, impossible to stop eating.
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.