Wong uses Fontina cheese and includes a slice of foie gras in each of these improbably luxurious grilled cheese sandwiches. At the restaurant, they are served with a Martini glass filled with swirled, chilled red and yellow tomato soups that the waiter instructs you to down in one gulp. Salud!
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
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 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.
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.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.