My old friend David Garrido, a supremely talented chef, came up with a fresh take on mole that combines guajillo chiles with fresh basil, bananas, and dates to create a lively, fruit-sweetened sauce that marries beautifully with chicken. I love this dish for a relaxed but elegant dinner party at home. Skinny bi***es take note: the dish contains little fat, lots 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.
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.
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.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
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.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.