For more than fifty years, Alabamians have enjoyed the flavor of steak soaked in a very distinctive soy marinade. In fact, many of the soy-based steak marinades on the market today originated in Alabama. What began as a seasoning for steak has turned into an all-purpose marinade that tastes great on chicken, pork, and vegetables. Keep in mind when making recipes with soy sauce as an ingredient that your results will vary greatly depending on which brand of sauce you use. Their flavor profiles differ significantly. I like La Choy soy sauce for use in marinades, although I switch to Kikkoman when only a splash is necessary. In recipes like this one, the soy sauce you choose will determine whether your food is edible or disposable!
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.