This indescribably must-have-more-of-this sauce boasts the complex sweetness of maple syrup and the smoky spice of chipotle peppers. Slather it at will.
With honey, bay, rosemary, thyme, garlic, and parsley, this brine from chef Thomas Keller lends unspeakable amounts of flavor to pork.
This chicken gravy, made the old-fashioned way from bones and stock, is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.
Known as maionese de leite in Portuguese, milk mayonnaise–you heard us–is an incredibly creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.
Millions have become adept at slathering mayo on all manner of food stuff. Yet few have attempted to make it at home. This recipe may change that.
The recipe for these barbecued baby back ribs calls for the ribs to first be brined, then massaged with a spice rub, and slowly barbecued.
This deliciously earthy salsa with a kick is great on grilled beef, chicken, or fish. You won’t believe what can do for sandwiches.
A great summer grilling recipe. Shrimp is marinated in a garlic-red pepper sauce then grilled. On the side: a salsa of tomatoes, chiles and cilantro.
This Portuguese-style burger melds spicy pork sausage and ground beef that’s slathered with orange-garlic mayo and decked out with pineapple and cilantro.
This marinara sauce from Lidia Bastianich takes just minutes to simmer yet tastes like it was on the back burner all day.
This recipe from the late, great Edna Lewis turns out skillet-fried chicken that’s perfectly seasoned, extra-crispy, and gosh darn beautiful in every way.
Hot bird’s-eye chiles are the heart and heat of this piri-piri sauce, which is used on chicken, shrimp, pork—just about any dish in Portugal.
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