Roast Chicken with Potatoes and Onions

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Serve with crusty bread to dip in the golden sauce.

This side dish is flavorful enough to also serve as a main course.

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

This Yemeni spice mixture transforms everything it touches into gold.

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Chewy noodles, tinned fish, and hardy greens in an umami broth.