Rib eye. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
Sometimes a little unexpected tweak to tradition isn’t a bad thing. Nope. Not a bad thing at all…
Wanna know how to stretch a single steak into supper for four without seeming skimpy? Your answer awaits.
Just whisk, chop, toss, and behold! A simple, stunning, sumptuous, summery weeknight winner of a repast.
A silken panna cotta that’s bittersweet in the best possible way. Sorta like an adults-only take on a creamsicle.
This is, quite frankly, the loveliest hot and sour soup we can recall ever experiencing, with none of the usual gloppiness.
Super simple yet super stunning, this fancy-pants, pan-seared, soy-glazed sea bass with cucumber salsa will rock your world.
If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.
You haven’t lived until you’ve had chicken karaage, which is marinated, dredged, and fried twice until oh so nice.
Man does not live by hot sauce alone. That’s why this authentic Burmese hot sauce also has notes of tart and sweet.
You know how sometimes you try to recreate a restaurant classic at home and it doesn’t work? This isn’t one of those times.
Why bother to sprinkle spices on plain store-bought potato chips rather than buy them already seasoned? Taste these and get back to us.
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