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Fried Squid with Aioli

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

Carrot, Onion, and Spinach Bhajias With Mango Chutney

Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.

Author: Anjali Pathak

Egg Shop Fried Chicken

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Author: Nick Korbee

Chicken and Caraway Schnitzel With Buttermilk Spaetzle

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

Fish Taco Platter

Author: Bruce Aidells

Fried Chicken Bites

Author: Melissa Roberts

Blue Crab Beignets

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

Plantain Chips

Author: Lillian Chou

Easy Arancini

Author: Gordon Ramsay