Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.