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Turkey Empañadas

Author: Orah Raia

Triple Cooked Fries

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

Portobello Frites

Author: Rich Landau

Chicken Fried Ribs

Author: Maggie Ruggiero

Sausages with Potatoes and Hot Peppers

Author: Lidia Matticchio Bastianich

Fried Chickpea Polenta (Panelle)

Author: Lidia Bastianich

Parsnip and Carrot Chips

Author: Cynthia Nims

Brown Butter Fried Onion Rings

First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.

Author: Alison Roman

Pierogi (Potato and Mushroom Sauerkraut)

Author: Isa Chandra Moskowitz

Pasta alla Norma

Author: Jamie Oliver

Zucchini Lentil Fritters With Lemony Yogurt

These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked...

Author: Sohla El-Waylly

Crispy Fish Sticks

Author: Sue Li

Restaurant Style Onion "Rings"

Author: Kevin Fisher

Crispy Fried Shallots

Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.

Author: Molly Baz