A punchy Thai marinade — soy, fish sauce, oyster sauce, tamarind, sambal, and fresh aromatics — that transforms ribeye into something extraordinary. Slice it thin and the same steak makes exceptional fresh salad rolls with herbs and hoisin inside.
Bright with lemongrass, lime zest, ginger, and bird's-eye chili — built to work either way, with supermarket ground chicken or with hand-minced thighs.
A flavor bomb — caramelized Japanese eggplant bathed in Szechuan peppercorns, garlic chili paste, ginger, and soy.
From Fogón Asado in Buenos Aires — delicate, custardy, and dangerously easy to make.
A cabbage steak, blackened in a cast-iron pan and bathed in a fiery, bright mayo — inspired by Pigeonhole in Calgary.