Mexican Chicken Sliders

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.

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

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.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.