An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
A slow-simmering, comforting braise delivering healing to both body and soul.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.