Quickly shallow-frying the chicken halves in shallot oil after they've been roasted locks in their juices and results in beautiful golden brown and crispy...
Author: Kat Boytsova
This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights,...
Author: Ramin Ganeshram
Author: Roberto Santibañez
Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal...
Author: Kurt Gutenbrunner
An easy Pan-Fried Pork Chops recipe.
Author: Melissa Roberts
The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and...
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Ti Martin
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
Use leftover Thanksgiving turkey to make these crispy croquettes from Chef Seamus Mullen.
Author: Seamus Mullen
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the...
We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.
Author: Dawn Perry
Author: María A. Alvarado-Gómez
Author: Peter Tulaney
These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry...
Author: Rhoda Boone
Author: Zita Wilensky
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I...
Author: Joan Nathan
Southern Fried Chicken - The recipe and introductory text below are excerpted from The Dooky Chase Cookbook by Leah Chase and are part of our story on...
Author: Leah Chase
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: Mark Van Wye
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore...
Author: Bich Minh Nguyen
Author: Ruth Hawley
Author: Teri Lyn Fisher
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother....
Author: Eileen Yin-Fei Lo
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
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking...
Author: Mai Pham