Mexican-Style Spicy Sweet Potato and Chicken Bowl

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

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.

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.

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

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

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?

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

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