Author: Lara Ferroni
Author: Andrew Friedman
Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.
Author: Rachel Allen
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan
Mozzarella in Carrozza
Author: Lillian Chou
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...
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Author: Maggie Ruggiero
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
Author: Aran Goyoaga
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
Author: Adam Rapoport
Author: Michael Symon
Author: Naomi Pomeroy
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: Joey Campanaro
A big soup spoon is the way to go for oil basting.
Author: Chris Morocco
Author: Jeff Koehler
Author: Susan Haskell
Author: Jessica B. Harris
Fat pretty much makes the fry. These spuds start off in water, which preps them for the subsequent fryings in beef or duck fat, resulting in irresistibly...
Author: Richard Blais