Rosemary Mustard Marinade
This versatile marinade works on everything from eggplant to chicken breasts. Vary ingredients with the seasons, changing up the herbs as you see fit. Basil, thyme, oregano, and tarragon will all work perfectly here.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.