Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as...
Author: Andrea Albin
Author: Shirley Cheng
Classic recipe for crab rangoon with cream cheese and scallions from Jet Tila.
Author: Jet Tila
Author: Sachie Nomura
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which...
Author: Joan Nathan
Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.
Author: Mark Bittman
A recipe for coffee cake doughnuts with a coffee glaze.
Author: Katherine Sacks
The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going...
Author: Lauren Toyota
This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.
Author: Bon Appétit Test Kitchen
Author: Rebecca Rather
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and...
Author: Charles Phan
Author: Lillian Chou
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary...
Author: David Waltuck
Author: Teri Lyn Fisher
Double frying means this recipe turns out the crispiest chicken wings ever. Feel free to sauce them any way you like.
Author: Nguyen Tran
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served...
Author: Bryant Terry
Author: David George Gordon
This recipe-made with potato, butter, garlic, eggs, and flour-is even greater than the sum of its parts.
Author: Cal Peternell
Author: Lauren Salkeld
Author: David Guas
Author: Joseph W. DiPerri
Author: Gina Marie Miraglia Eriquez
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey,...
Author: Anna Stockwell
Author: Claudia Roden
Author: Lillian Chou
This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.
Author: Sarah Kirnon
Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.
Author: Alison Attenborough
These golden brown fritters, which come from Shvil's Tunisian-Jewish family, are bursting with fresh flavor, thanks to a generous helping of Swiss chard,...
Author: Renana Shvil
Rhode Island-style calamari, which has hot cherry peppers in the dredging mix, is a local favorite. Look for medium-size fresh or frozen squid (about eight...
Author: Jasper White
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Author: David Guas
This sandwich doesn't get as much love as Nashville hot chicken, but who doesn't love a fried fish sandwich? Eat it immediately or wrap it in wax paper...
Author: Matty Matheson
Author: Priscila Satkoff
Author: Suvir Saran
Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch...
I love Cornish hens: baked or smoked, but also deep-fried. To me they're like smaller turkeys, so they're perfect for entertaining smaller groups or just...
Author: Pat Neely
Author: David Burke
These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor;...
Author: Rick Martinez
Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that...
Author: Sheldon Simeon