READY IN: 10minsYIELD: 1 Quart INGREDIENTS 5cupscherry tomatoes 1jalapeno 3shallots 1⁄2 cup of fresh pineapple chunk 1⁄4 teaspooncitric acid 1⁄2

Photo by Chelsie Craig, Food Styling by Michelle Gatton A handful of the tomatoes are cooked with scallions in the

Photo by Alex Lau, Prop Styling by Kendra Smoot If some of the clams have opened when you lift the

Photo by Yuki Sugiura I love eating this ‘egg bread’ on the streets of Seoul. Usually, it is just made

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich To make this endlessly riffable salad,

READY IN: 35minsYIELD: 2 cups INGREDIENTS 1 1⁄2 cupshalf-and-half 4largeegg yolks 1⁄4 cupgranulated sugar 1teaspoonvanilla extract NUTRITION INFO Serving Size:

When it comes to cooking, I try to maintain a go-with-the-flow, we’ll-make-it-work kind of attitude. I mean, who wants to

Okay, time for some real talk about chocolate. Not chocolate for eating out of hand, I’m talking about baking chocolate.

Basil (scientific name: Ocimum Basillicum), is a beautiful, bright herb originating in Africa and Southeast Asia. It has a taste

READY IN: 1hrYIELD: 2 quarts INGREDIENTS 4cupssoy sauce 4cupsbrown sugar 1⁄2 cupmirin 1 (6 ounce) can tomato paste 1⁄4 cup