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.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
The silky French vanilla sauce that goes with everything.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.