Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
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 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?
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.