Author: Allison Vines-Rushing
Author: Michael Skibitcky
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
Author: Jean Anderson
Author: Suzanne Husseini
Author: Jose Garces
Author: Naomi Pomeroy
Author: Heston Blumenthal
Author: Gina Marie Miraglia Eriquez
Author: Andrew Friedman
Author: Marcy Masumoto
Author: Damon Lee Fowler
Author: Sergio Remolina
Author: Melissa Kelly
Mustard seeds give these steak house-style wedges great flavor and crunch.
Author: Kevin Fisher
Author: Theresa Gilliam
A recipe for apple cider cake doughnuts with a caramel glaze.
Author: Katherine Sacks
Author: Meg Colleran Sahs
Author: Eileen Yin-Fei Lo
Author: Xiao Yang
Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La...
Author: Justin Devillier
Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy...
Author: Ari Kolender
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
Author: Jeremiah Stone
Can't find kefir? Substitute buttermilk or plain yogurt for these tender, autumnal doughnut rounds.
Author: Julie Smolyansky
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned...
Author: Suzanne Goin
Author: Allison Vines-Rushing
Author: Adam Evans
Author: Charles Phan
Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.
Author: Amy Shirley
Author: Melissa Roberts
Author: Gordon Ramsay
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Author: Chris Morocco
Author: Andrew Friedman
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
Author: Chris Morocco
Author: Maya Kaimal
Author: Donatella Arpaia
Author: Kerry Simon
Author: Joanne Weir