Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
If there’s a more chic dessert move, we do not know it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
A simple marinade, made with caper brine, becomes a punchy pan sauce, with melted butter for a velvety texture and whole capers for pops of tang.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.