Puréed ancho chilies lend a rich, sweet, and only mildly hot flavor to this chili. To make a hotter dish, do not remove the veins or seeds from the chilies. If anchos or similar dried chilies are not readily available, substitute one roasted and peeled red bell pepper and 1/4 teaspoon dried hot red pepper flakes when puréeing.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.