Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Author: Chris Morocco
Author: Kristine Kidd
Author: Rozanne Gold
Author: Ian Knauer
Author: Niloufer Ichaporia King
Author: Gina Marie Miraglia Eriquez
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Author: Norman Van Aken
Author: Michael Lomonaco
Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.
Author: Andy Baraghani
Author: Gina Marie Miraglia Eriquez
Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.
Author: Lisa Cheng Smith
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Author: Virgilio Martinez
Author: Jessica B. Harris
Corn nuts are lovable for many reasons, but their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent...
Author: Molly Baz
Serranos provide the heat in this chunky guacamole that's great for Cinco de Mayo.
Author: Elizabeth L. Brown
Author: Kia Dickinson
Author: Jeffrey Brana
Author: Dawn Perry
Author: Ian Knauer
Author: Shelley Wiseman
Author: Bonnie Metully