Chicken makes this ceremonial Aztec soup healthier than the pork-based original. While this does require some preparation, the extra time and effort pay off with an intense, flavorful entrée.
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.
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.
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!
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.
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 vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.