Many people think all frankfurters are the same. Nothing could be more wrong. Too often the frankfurter in the market display case is a dreary hunk of pressed meat. There is not much you can do to give it flavor. Hunt out German shops, Greek or Kosher delicatessens for the well-seasoned franks and big knockwurst.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.