Pan-Fried Sweet and Sour Chicken

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

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.

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

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

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.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.