Smoked Gouda with Black Forest Ham on Marble Rye

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

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

Just like the state fair, minus the crowds.

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 dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

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.

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

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