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
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
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
Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.
Author: Alison Attenborough
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
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
Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.
Author: Ann Palumbo