Editor's Note: This recipe goes with Daniel Humm and Will Guidara's Manhattan Clam Chowder .
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
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.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
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!
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.