Chili-Beef SkewersAnn Stratton
Jean-Georges Vongerichten, of Spice Market in New York City, packs in vitamin C.
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.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
A slow-simmering, comforting braise delivering healing to both body and soul.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
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.