You've seen them at chic restaurants—here's how to make them at home. Skewer one and serve in a Martini. (Start this recipe at least two days ahead so the flavors have time to develop).
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Fluffier, fresher, and fancier than anything from a tub or can.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Nutty, protein-packed, and batchable—perfect for hectic mornings.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
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.