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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

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

Qatayef

Author: Krystina Castella

Flaky Cheese Rolls

Author: Engin Akin

Crunchy Chili Onion Rings

Author: Bon Appétit Test Kitchen

Baked Zucchini Fries with Tomato Coulis Dipping Sauce

Zucchini replaces the traditional starchy potato, making this a great way to get your kids to love their veggies. Plus, the dipping sauce is ketchup on...

Pappadams (Lentil Wafers)

Author: Maya Kaimal

Gulab Jamuns in Rose Syrup

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Author: Meera Sodha

Shrimp Tempura Cocktail

Author: Ming Tsai

Baked Rigatoni alla Norma

Author: Lillian Chou

Southern Style Fried Chicken

Author: Cynthia LeJeune Nobles

Fried Onions

Author: Norman Van Aken

Fried Chickpeas

Author: Bon Appétit Test Kitchen