
Bang Bang Sauce
A no-cook three-ingredient sauce
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A no-cook three-ingredient sauce

A good bánh mì is mostly assembly

The older, more ceremonial form of lahpet, the version that predates the salad

Pork skin (the back-fat skin sold at butchers, or any thick skin from a fresh pork side) is scraped clean of all…

Chile's street sandwich and the food that fuels any Sunday football game or summer picnic

This is the sort of thing you'd order in a Portuguese tavern after the third glass of wine, when the host decides you need a bit of theatre

A no-cook blender sauce

Thai fishcakes (often called ‘tod mun pla’ on menus) are known for their spongy consistency, which I’m not fond of; that…

A Spanish tapas classic featuring tender squid rings and tentacles, quickly fried until golden and served with a vibrant…

Sliced garlic (lots, like 8 cloves for a small dish) cooks slowly in olive oil till just turning gold

Avocados halve, scoop out, mash chunky (not smooth, texture matters)

Jhal muri (literally "spicy puffed rice") is the most democratic snack in Bengal: assembled in seconds from a tin trunk…

Green plantains peel, the trick is scoring lengthways down the ridges and then prying the skin off in strips (very different from a banana)

Tiny aubergines (the small Middle-Eastern variety) blanched in salted water 6 minutes until just tender

Indonesian-style pork satay featuring tender, spiced meat on bamboo skewers with a creamy, complex peanut sauce enriched with coconut milk

Onion bhajis are golden, crispy fritters made from sliced onions bound in a spiced gram flour batter and deep fried…