Feel-Good Chicken Soup

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Chewy noodles, tinned fish, and hardy greens in an umami broth.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

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.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

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 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?