Author: Jean Thiel Kelley
Author: Bon Appétit Test Kitchen
Author: Jill Browning
Author: Steve Johnson
Author: Chad S. Luethje
Author: Maggie Ruggiero
Author: Ian Knauer
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking...
Author: Andy Baraghani
Author: Einat Admony
Author: Jan Esterly
These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but...
Author: Andy Baraghani
Every Soul and Southern kitchen has a good all-purpose seasoned flour to use for frying or my Oxtails with Boiled Peanut Stew. This will keep for months...
Author: Todd Richards
Author: Mark Bittman
Author: Julia Child
These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck...
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Author: Anne Willan
Author: Ginny Hamisch