Author: George Kelso
Author: Ian Knauer
Author: Joey Campanaro
Author: Rawia Bishara
Author: Victoria Granof
Author: Sergio Remolina
Author: Claudia Roden
"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.
Author: Nigella Lawson
Author: Joan Nathan
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: Suzanne Tracht
Author: Sean Brock
For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries...
Author: Joanne Chang
Author: Rick Rodgers
Author: Alexis Touchet
Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.
Author: Alison Attenborough
Author: Kahlil Arnold
Author: Ivy Manning
Author: Jane Stern
Author: Jim Fobel
Author: Amy Auburn
We've given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce. A double coating of batter helps keep the steak crispy,...
Author: Katherine Sacks
Author: John Shields
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: Nigella Lawson
Author: Ruth Cousineau