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
Similar to gnocchi, buttery German spaetzle are pasta-like dumplings. Unlike gnocchi, they come together in just about 15 minutes-just enough time to marinate...
Author: Donna Hay
Author: Gabriella Vigoreaux
Author: Melissa Roberts
Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.
Author: Amy Shirley
Author: Bruce Aidells
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
Author: Jenny Rosenstrach
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
This recipe is an accompaniment for Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries You'll need a candy thermometer to...
Author: Michael Mina
Author: Lillian Chou
Author: Melissa Clark
Author: Gordon Ramsay
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
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: Diane Kochilas