In this method, which is considered the most prestigious and gives the best results, no water is used. The lemon juice, which is the pickling liquor, can be reused for further batches.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
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.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
This piquant French sauce comes together in the blender in just five minutes.