A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Creamy, tart, and spicy.
A tonkotsu just like the one at your favorite ramen shop.
A fresh mixture of onions, cubanelle peppers, garlic, and herbs.
You have to try to mess up this easy method of cooking a steak.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Never overcook your salmon again.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
The best cut of meat for grilling, cooked to juicy, tender perfection.
Forget the cork, just give the octopus the time it needs.
Two minutes and an immersion blender is all it takes to make mayo at home.
Chimichurri sauce is Argentina's go-to pairing for steak, and it couldn't be any easier.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Pork chops with a sweet-and-savory caramelized crust.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
A dish of tender roasted eggplant topped with tahini sauce that's good enough to eat over and over.
Sweet, savory, and intensely aromatic Thai-style grilled chicken.