Author: Victoria Granof
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Author: Najmieh Batmanglij
Author: Claudia Roden
Author: Joan Nathan
Author: Ian Knauer
These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and,...
Author: Edna Lewis
Author: Sean Brock
Author: Alexis Touchet
Author: Amy Auburn
Author: Rick Rodgers
Author: Jim Fobel
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
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: Ivy Manning
Author: Joey Campanaro
"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.
Author: Nigella Lawson
Author: Suzanne Tracht
Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.
Author: Alison Attenborough
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
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: Suzanne Tracht
Author: Nigella Lawson
Author: John Shields
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