Poulet à l'EstragonThomas Schauer
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?
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!
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 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.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.