Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
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!
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.