Author: Odessa Piper
Serve this simple snack with a lemon dipping sauce for your next game day.
Author: Jane Stern
Author: Joan Nathan
Author: John Shields
The paper-thin crust and pillowy crumb of a New Orleans-style French roll is essential to this classic sandwich-as is Crystal hot sauce.
Author: Bon Appétit Test Kitchen
Author: Sean Brock
Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.
Author: Alison Attenborough
Author: Rick Rodgers
Author: Claudia Roden
Skip the mess of dredging and deep frying with these super-easy mozzarella sticks.
Author: Molly Baz
These golden brown fritters, which come from Shvil's Tunisian-Jewish family, are bursting with fresh flavor, thanks to a generous helping of Swiss chard,...
Author: Renana Shvil
Author: Jenny Rosenstrach
This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and...
Author: Lillian Chou
Author: Gina Marie Miraglia Eriquez
Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.
Author: Ann Palumbo
Author: Sergio Remolina
Author: Rawia Bishara
Author: Sharon Lebewohl
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
Author: Amy Auburn
Author: Ivy Manning
Author: Victoria Granof
Author: Gil Marks
Author: Alexis Touchet
Author: Bruce Aidells
Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg...
Author: Molly O'Neill
Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow. Can be prepared...