Gochujang Grilled Cheese

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

With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.

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.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

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

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.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.