Have duckling split in halves for broiling. Be sure to spread the coals in a circle leaving the center under the duckling clear. Duckling is fat and the drippings blaze up quickly; if the fat drips on the coals, you will have a roaring fire instead of hot ashes. A dripping pan in the center helps.
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.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
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.