Author: Susan Haskell
Author: Rich Landau
Author: Allison Vines-Rushing
Author: Joey Campanaro
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
Author: Einat Admony
Author: Maggie Ruggiero
Author: Alex Grossman
Author: Lidia Bastianich
Author: Cynthia Nims
First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.
Author: Alison Roman
Author: Michelle Bernstein
These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.
Author: Nguyen Tran
Author: Isa Chandra Moskowitz
Author: Deborah Madison
Author: Kevin Fisher
Author: Jamie Oliver
Author: Nava Atlas
Author: Lynne Rossetto Kasper
Author: Melissa Roberts
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



