Rotisserie Chicken Salad with Charred Scallion Dressing

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

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

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Chewy noodles, tinned fish, and hardy greens in an umami broth.

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

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.