Author: Nigella Lawson
Author: Ruth Cousineau
Author: Suvir Saran
Author: Grace Young
Author: Jane Stern
Author: Jenny Rosenstrach
Author: David Kamen
Author: Kahlil Arnold
Author: Andrew Friedman
Author: Lidia Matticchio Bastianich
Author: Guillermo Payet
Author: Pat Neely
Author: Bruce Aidells
These golden brown fritters, which come from Shvil's Tunisian-Jewish family, are bursting with fresh flavor, thanks to a generous helping of Swiss chard,...
Author: Renana Shvil
Author: Eileen Yin-Fei Lo
Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow. Can be prepared...
This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and...
Author: Patricia Heaton
Skip the mess of dredging and deep frying with these super-easy mozzarella sticks.
Author: Molly Baz
Author: Joyce LaFray
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: Julia Child
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Author: Sharon Lebewohl
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