This South Indian twist on good old southern fried chicken is a game-changer. It’s got all the crunch and succulent tenderness you’d expect from your favorite fried chicken recipe, plus the spicy-smoky aroma and flavor that makes Indian cookery so addictive.
Pozole is a hearty stew of hominy (its name is actually the Nuhuatl word for hominy), meat (usually pork), and garlic. The chili peppers and spices impart a rounded richness to the dish, and every bite is a fresh exploration of flavor and texture thanks to the many additional tabletop garnishes.
This popular Peruvian dish comes together fast, but delicious. Typically it features French fries, but the substitution of plantains seemed fitting and lends the dish an extra layer of texture and flavor.
Considered a comfort food within the Native American community, fry bread took colonial ingredients and made them into a distinctly Native American dish with a complicated reputation; today, some disavow it as the food of oppression, while others recognize its place in their history and want to reclaim it as a symbol of indigenous ingenuity and endurance.
This keto version of batter-fried fish is crave-worthy, with moist, flaky white fish wrapped in a shatteringly crisp golden crust.
This oyster dressing (a.k.a. stuffing) is smoky and salty from the oysters and bacon, and the toasted cubes of bread absorb just enough of the oyster juices and stock to be impossibly creamy and crunchy at the same time. A decadent holiday treat!
These hush puppies are light, fluffy, and flavorful. Low-carb and baked, they’re a healthier take on the original, but still feel indulgent.
One of my favorite Japanese dishes (washoku), chicken-cheese katsu has a crispy fried panko exterior encasing a juicy chicken interior that’s filled with rich, gooey cheese.
Menudo is a comforting Mexican soup with melt-in-your-mouth tripe and hominy in a lightly spicy broth. Even if you’re not a devoted tripe-lover, this dish will make a convert of you.
There are three key elements to the best gumbo–an excellent seafood stock, a solid brick roux, and quality ingredients to go into it–fresh seafood when possible, okra in season, and so on. While you may sometimes have to make due with frozen or out-of-season ingredients, the stock, roux, and giving the gumbo the time it needs to develop flavor will still always give you incredible results.