Author: Grace Young
Author: Ruth Cousineau
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
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
Author: David Kamen
Author: Suvir Saran
Author: Jenny Rosenstrach
Author: Suzanne Tracht
I love Cornish hens: baked or smoked, but also deep-fried. To me they're like smaller turkeys, so they're perfect for entertaining smaller groups or just...
Author: Pat Neely
Author: Andrew Friedman
Skip the mess of dredging and deep frying with these super-easy mozzarella sticks.
Author: Molly Baz
Author: Pat Neely
Author: Lidia Matticchio Bastianich
Author: Eileen Yin-Fei Lo
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...
Author: Guillermo Payet
Author: Bruce Aidells
Author: Sharon Lebewohl
Author: Lara Ferroni
Author: Julia Child
These juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot pepper paste for a version...
Author: Mindy Fox
Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that...
Author: Sheldon Simeon