This recipe is an accompaniment for Toasted Coconut Dacquoise with Orange Pineapple Ice Cream .
Cooks' note:
Caramel sauce can be made 3 days ahead and chilled, covered. Reheat before serving.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.