Chicken and Caraway Schnitzel With Buttermilk Spaetzle

Just like the state fair, minus the crowds.

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.

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.

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

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.