Skinless, boneless chicken breasts are the poultry cut grill jockeys both love and hate. We love the convenience (not to mention the fact that they're virtually pure protien with practically no fat). On the down side, they're rather bland in flavor and tend to dry out on the grill. Brining is a great way to compensate for both of these shortcomings — especially if you use this "redeye" variation on traditional brine. A shot of espresso adds an unexpected flavor (don't worry, it's subtle), along with an inviting mahogany hue. To complete the coffee motif, I propose serving the chicken with an espresso-flavored mustard barbecue sauce.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
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.
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.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.