Stacked Chicken Enchiladas with Salsa Verde and Cheese

Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.

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

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

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

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

Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.

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.