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
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: Andrew Friedman
Author: John Currence
Author: Lillian Chou
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Author: Aran Goyoaga
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
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan
Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch...
Author: Adam Rapoport
Author: Naomi Pomeroy
Author: Maggie Ruggiero
Mozzarella in Carrozza
A big soup spoon is the way to go for oil basting.
Author: Chris Morocco
Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.
Author: Rachel Allen
Author: Jeff Koehler
Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Cheddar, and a crisp...
Author: Allison Vines-Rushing
Author: Victoria Granof
Author: Jessica B. Harris
Author: Einat Admony
Author: Orah Raia
Author: Susan Haskell
Author: Michael Symon
Author: Joey Campanaro