This is the best-known Moroccan chicken dish. It was the only one, apart from appetizers, served during an evening of Arab poetry and storytelling, accompanied by musicians, that I attended in a Paris restaurant. The olives do not have to be pitted. If you find them too salty, soak them in 2 changes of water for up to an hour.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
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.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
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!
This one-pot South Asian dish is simple and celebratory.