Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 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!
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.