Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.