Author: Jane Stern
Author: Jenny Rosenstrach
Author: Grace Young
Author: Ruth Cousineau
Author: Suvir Saran
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: David Kamen
Author: Kahlil Arnold
Author: Andrew Friedman
Author: Pat Neely
Author: Lidia Matticchio Bastianich
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: Bruce Aidells
Author: Guillermo Payet
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: Eileen Yin-Fei Lo
Skip the mess of dredging and deep frying with these super-easy mozzarella sticks.
Author: Molly Baz
This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and...
Author: Patricia Heaton
Author: Joyce LaFray
Author: Julia Child
Author: Sharon Lebewohl
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
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
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through...
Author: Nick Curtola