These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings-without the hassle of bones. Serve them with a tangy blue cheese...
Author: Rhoda Boone
Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets,...
We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.
Author: Dawn Perry
Author: Roberto Santibañez
Author: Ti Martin
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal...
Author: Kurt Gutenbrunner
Use leftover Thanksgiving turkey to make these crispy croquettes from Chef Seamus Mullen.
Author: Seamus Mullen
This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights,...
Author: Ramin Ganeshram
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the...
Author: Peter Tulaney
Author: María A. Alvarado-Gómez
This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.
Author: Bon Appétit Test Kitchen
An easy Pan-Fried Pork Chops recipe.
These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry...
Author: Rhoda Boone
Author: Mark Van Wye
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I...
Author: Joan Nathan
Author: Ruth Hawley
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary...
Author: David Waltuck
Author: Zita Wilensky
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore...
Author: Bich Minh Nguyen
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.
Author: Daisy Martinez
Author: Melissa Roberts
Author: Teri Lyn Fisher
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking...
Author: Mai Pham