Brown Chicken Stock

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

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.

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

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 flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.

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

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.