Cast-Iron Roast Chicken

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.

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.

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

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

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.

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

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