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.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
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.