It may not be a traditionally Japanese combination, but that's not to say that teriyaki sauce doesn't go well with hamburgers. It does. Spectacularly so. But you can't just go to the store, buy a bottle of sauce, and start dousing your burger in it willy-nilly. There's technique at the heart of a good teriyaki-glazed burger—here's how to make it the right way.
While simple, there are still details that go into the best shrimp cocktail. For the most plump, juicy, and flavorful shrimp, we poach them in a flavorful broth, being careful to no let the temperature go over 170°F. Served chilled with piquant cocktail sauce, it becomes clear why this dish is a classic.
Spicy salami and sweet honey are perfect partners on this Neapolitan-style pizza with fresh mozzarella and sliced chilies.
This no-bake, no-cook strawberry pie really makes the most of perfect summer berries. Macerated strawberries and strawberry puree are gently held together in a graham cracker crust, delivering juicy slices and fresh-picked flavor. It'll keep your kitchen nice and cool, too.
If you ask me, people don't overcook their vegetables often enough. The truth is, vegetables can sometimes be absolutely delicious when cooked until there isn't a trace of crispness left. In fact, some vegetables practically require long cooking—like these long beans braised in tomatoes, which are best only after you've cooked them to death.
Sous-vide techniques yield chicken with unparalleled levels of juiciness. Finish your chicken on the stovetop to crisp it up.
We've taken the classic flame-grilled flavor of the Whopper, complete with the exact right ratio of toppings and beef, and upgraded it with better ingredients, better layering, and better technique to form a burger that's truly fit for The King.
Double up on mushroom flavor with sliced fresh mushrooms and a rich mushroom duxelles, made with shallots, thyme, and cognac. Go over the top with a drizzle of good-quality truffle oil for a triple-mushroom threat.
This quick and easy dish of cod poached in coconut milk features bold, Thai-inspired flavors, including lemongrass, ginger, fresh chilies, and fish sauce.
This easy one-pot dish features halibut and clams gently poached in an aromatic broth with fennel, white wine, dill, and celery.
This light and delicately flavored dish of salmon poached in a broth with summer squash, fennel, white wine, and ginger, then finished with cherry tomatoes, is a perfect one-pot summer meal.
What do you do when you want Jamaican beef patties (and you want them now), but you don't want to bake them? Make a mashup by turning them into tacos with a bright, fruity slaw.
A bright, not-too-sweet jam made from fresh summer plums.
A quick and easy shrimp and corn salad flavored with cilantro, bell peppers, and crunchy raw tomatillos, this dish is light enough for an easy side and hearty enough for a bright, fresh supper.
When the summer heat is out of control and amazing produce is flooding the market, sometimes all we want are smart, easy ideas for how to make the most of it without breaking a sweat. Here, we make an incredibly delicious summer squash salad with fennel and dill that is way more than the sum of its parts.
You may think grain salads are humble by nature. But this one, filled with toasted bulgur, smoked trout, and an assertive mix of sliced radishes, red onion, green apple, parsley, and lemon segments mellowed and sweetened by a soak in simple syrup, proves they can be show-stoppers.
Sous-vide techniques yield chicken with unparalleled levels of juiciness. Finish your chicken on the stovetop or the grill to brown and crisp it up.
The secret to great zucchini pizza is to remove as much liquid from the zucchini as possible before topping the pizza. Our technique gives you a nice crunch along with fresh, sweet, caramelized zucchini flavor.
Watermelon rind finds a new life as a tender-crisp cocktail garnish in this sparkling sweet and spicy cocktail.
We use our fried chicken technique on boneless, skinless chicken thighs for an extra-crisp crust and juicy meat. So how do you make extra-crunchy, well-seasoned fried chicken even tastier? With a peppery cream gravy, of course.