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.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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 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.