A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they’re doing.
Crisp skin. Succulent meat. A pervasive smokiness. And a pronounced yet balanced spice rub. All with very little fuss.
These barbecued beef back ribs are robustly meaty, modestly spicy, knee-wobblingly tender, and ridiculously easy. And a rub that’s so good you might not want any sauce.
Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Fantastic. Then you’ve got the makings for some of the easiest enchiladas ever.
A bright and herby chutney, that’s packed with garlic and lime. And it has peanuts, an unexpected ingredient that adds just a little touch of umami that won’t go unnoticed.
Slightly spicy with a hint of sweet. Not to mention oh so satisfying. And did we mention fast and easy?
We just can’t get enough of this peachy, simple, skewer-y, summer salad of sorts that comes together in far less than an hour. Prep, grill, toss. You’re done.
The secret ingredient to this spicy sauce? Nope. Not bourbon. We said secret. It’s smoked ketchup. (Yup. You heard correctly.) Bacon, too.
Our testers raved about these ribs slathered with spice rub and smothered with barbecue sauce and smoked until knee-wobblingly tender. They’re that good.
Maionese de leite in Portuguese, milk mayonnaise–you heard us–is a creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.