Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.
Author: Mark Bittman
Author: Naomi Pomeroy
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Melissa Kelly
Author: Priscila Satkoff
Author: Jose Garces
Author: Andrew Friedman
Author: Donatella Arpaia
Author: Eileen Yin-Fei Lo
Author: Adam Evans
Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
Author: Chris Morocco
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 amuse bouche that we serve out Chanterelle...
Author: David Waltuck
Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.
Author: Ari Kolender
Author: Meg Colleran Sahs
Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.
Author: Justin Devillier
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
Mustard seeds give these steak house-style wedges great flavor and crunch.
Author: Andrew Friedman
The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Author: Chris Morocco
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned breading. At A.O.C., Goin serves the dish with a romesco...
Author: Suzanne Goin
Author: Kerry Simon
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Author: David Guas
These chicken and mushroom spring rolls are spiced with the sweet and salty flavors of kecap manis, the syrupy soy sauce for which Indonesia is famous.
Author: Lara Lee
Author: Marcy Masumoto
Author: Suzanne Husseini
These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings. If you can't find ramps, use thin scallions.
Author: Claire Saffitz
Author: Allison Vines-Rushing
Author: Gordon Ramsay
Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.
Author: Amy Shirley
Author: Xiao Yang
Author: Kevin Fisher
Rice Chex cereal crushes up into a crunchy coating for this easy chicken dinner. Serve with mashed potatoes and green beans for the full Southern experience.
Author: Amy Shirley
Author: Suvir Saran
How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
Author: Jeremiah Stone
Author: Theresa Gilliam
This sandwich is engineered for maximum impact. Each element is awesome, but it's the way they come together that puts it over the top. Mmmmm, yeah.
Author: Claire Saffitz
Author: Michael Skibitcky
Author: Jean Anderson
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak