Want to learn how to spit-roast a whole pig? Read all about it here. Sichuan Roasted Chili and Peanut Vinaigrette About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and... More
Learn more about pink peppercorns here » During the summer my thoughts turn to spicy fare. It makes you sweat, in a good way, and if you can't beat the heat, you may as well fight it on its own... More
Crisp and creamy. [Photograph: J. Kenji Lopez-Alt]... More
While paprika is the most iconic flavor Hungarian and Spanish cuisine, it's also a perfect everyday spice. This has become my new go-to pasta sauce and, despite using a blender, is one of my favorite "I'm starving, feed me now"... More
If you like steak sauce, this is a serious winner. Celebrated Chicago chef Rick Tramonto augments the ketchup base with umami-rich dried shitake mushrooms, soy sauce, dry mustard, and dark brown sugar, plus a few more secret ingredients. The result is round and rich, sweet and tangy, and quite balanced. More
Read more about the sustainability of ground meat here. [Photographs: Chichi Wang]... More
Merguez is a fiery, spicy sausage from North Africa, commonly served in France as hot dogs are on the streets of Manhattan. These little meatballs are the perfect way to recreate the flavor at home, served with minty yogurt sauce to douse the fire. More
Adapted from recipes in Southest Asian Flavors by Robert Danhi via Viet World Kitchen.... More
My first introduction into the wonder of mojo sauce was one of the early seasons of Top Chef, where a contestant (the always entertaining, Howie from the Miami season) braised pork shoulder in a mojo sauce to rave reviews. But that's only the beginning of mojo, which I've discovered since then has many uses and variations. Mojo does triple-duty as a fiery marinade, a condiment, and as a tenderizer for meats, seafood and poultry. More
