Author: Susan Haskell
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
Author: Shelley Wiseman
Author: Yotam Ottolenghi
Author: Ian Knauer
Author: Molly Wizenberg
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
Competition for the best burger in London has gone mad. Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler, wrapped...
Author: Jamie Oliver
Author: Armandino Batali
Author: Bon Appétit Test Kitchen
Author: Cynthia Nims
Author: Geetha Subramanian
Author: Melissa Roberts
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
Author: Gina Marie Miraglia Eriquez
Author: Mario Batali
Author: Victoria Granof
Author: Chef Neil Perry
This is my version of a veggie burger-the meatiness of seared clusters of maitake mushrooms gets an additional layer of umami with a miso glaze.
Author: Linda Shiue, MD
Author: Tasha de Serio
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Bon Appétit Test Kitchen