Author: Jenny Rosenstrach
Author: Melissa Clark
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
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
Author: Mark Franz
Author: David Burke
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Author: Bruce Aidells
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: Melissa Roberts
Author: Lillian Chou
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Author: Bruce Weinstein
Author: Engin Akin
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
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



