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Portobello Frites

Author: Rich Landau

Meatball Sliders

Author: Joey Campanaro

Triple Cooked Fries

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

Zucchini Patties

Author: Einat Admony

Chicken Fried Ribs

Author: Maggie Ruggiero

Fried Chickpea Polenta (Panelle)

Author: Lidia Bastianich

Parsnip and Carrot Chips

Author: Cynthia Nims

Brown Butter Fried Onion Rings

First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.

Author: Alison Roman

Buttermilk Beer Beignets

These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.

Author: Nguyen Tran

Pierogi (Potato and Mushroom Sauerkraut)

Author: Isa Chandra Moskowitz

Restaurant Style Onion "Rings"

Author: Kevin Fisher

Pasta alla Norma

Author: Jamie Oliver

Braised Carrots with Crisp Sage

Author: Lynne Rossetto Kasper

Crispy Fried Shallots

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