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Miso and hot pepper paste are at the root of every ssam sauce, but no two household’s are the same. This version comes from Mott St’s Edward Kim; tweak it to your liking.
4.0
(3.8)
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Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
4.0
(4.05)
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“A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?” –Alison Roman, senior associate food editor
4.0
(4.16)
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Remove the tomatillo’s papery husk and rinse off any sticky coating before using.
3.6
(3.56)
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When we say high heat, we mean it: You want the tomatoes to char, but not cook so much that they collapse.
2.3
(2.33)
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For the best char, preheat your pan for at least five minutes. (And you might want to open a window—it’s going to be smoky.)
4.0
(4)
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The bartenders at Reynard, in Brooklyn, use Greenhook Ginsmiths’s botanical American dry gin in this citrusy cocktail, but feel free to make it with your favorite.
4.3
(4.26)
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This recipe is great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish. Watch the step-by-step video here.
4.0
(4.06)
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Warming the honey with rose water infuses it with flavor.
4.0
(4)
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Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.
3.0
(3.2)
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This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.
3.6
(3.63)
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For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.
4.0
(4.23)
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Takashi Inoue, of Takashi in New York City, loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.
4.0
(3.98)
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Edward Kim, of Mott St. in Chicago, delivers a final hit of seasoning with this condiment. Solar salt is coarse and crunchy and keeps its shape; Asian markets stock it, but kosher salt is fine, too.
4.0
(4)
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Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.
4.0
(3.96)
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This twist on a Snakebite and Black cocktail uses raspberry lambic instead of hard cider.
3.7
(3.7)
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For these beans from NYC chef Takashi Inoue, feel free to swap the black pepper for other spices, such as cumin, or fresh chopped herbs.
4.0
(4.23)
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Where a chutney and mustard sauce overlap. Choose a very ripe—even very bruised—peach for easy peeling.
4.0
(3.8)
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For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.
4.0
(4.21)
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Briefly cooking the tomatoes is key—the finished sauce should still be very fresh-tasting.
4.0
(3.8)
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We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.
3.6
(3.64)
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Use any cooked grain or other small pasta for this bittersweet number.
4.0
(4.03)
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Sick of salsa verde? Meet salsa roja.
3.5
(3.5)
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For this dish from Jiyeon Lee (of Sobban and Heirloom Market BBQ in Atlanta), make sure to buy whole squid; precut rings will slip through your grill grate.
3.4
(3.4)