This is the best-known Moroccan chicken dish. It was the only one, apart from appetizers, served during an evening of Arab poetry and storytelling, accompanied by musicians, that I attended in a Paris restaurant. The olives do not have to be pitted. If you find them too salty, soak them in 2 changes of water for up to an hour.
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.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
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.
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.