Bacon-and-Egg RiceRomulo Yanes
We've made this colorful dish using fresh cooked rice instead of leftover takeout. There's plenty here for a hearty breakfast, lunch, or dinner.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.