facebook share image   twitter share image   pinterest share image   E-Mail share image

Black Pudding

Author: David Bowers

Classic Potato Pancakes

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Author: Andrew Friedman

Crisp Fried Eggplant

An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.

Fresh Country Pork Sausage with Pepper and Sage

Pork Sausage that is great for breakfast with eggs and grits.

Author: James Villas

Classic Glazed Doughnuts

Author: Lara Ferroni

The One and Only Truly Belgian Fries

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be...

Author: Ruth Van Waerebeek

Sesame Balls

When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New...

Author: Grace Young

Your New Favorite Pork Chops

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.

Author: Alison Roman

Fried Potatoes and Cabbage

Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.

Southern Fried Chicken

Southern Fried Chicken - The recipe and introductory text below are excerpted from The Dooky Chase Cookbook by Leah Chase and are part of our story on Mardi Gras. Chase also shared some helpful tips exclusively...

Author: Leah Chase

Creole Crab Burgers

Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner of traditional Louisiana deviled crabs) and lightly...

Author: Alexis Touchet

Shrimp Cakes with Chili Lime Cream Sauce

A quick and easy Shrimp Cakes recipe with Chili-Lime Cream Sauce.

Saffron Rice Pilaf

The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath...

Author: Melissa Roberts

French Crullers

Author: Lara Ferroni

Sweet Potato Latkes

An easy Sweet-Potato Latkes recipe

Wiener Schnitzel

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 cutlets.

Author: Kurt Gutenbrunner

Buttermilk Fried Shrimp

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

Crab Rangoon (Cream Cheese Crab Wonton)

Classic recipe for crab rangoon with cream cheese and scallions from Jet Tila.

Author: Jet Tila

Crispy Fried Shallots

Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Crispy, sweet, and salty, they...

Author: Charles Phan

Chilaquiles Verdes

Author: JoAnn Cianciulli

Eggplant Parmesan

Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.

Fried Clams

Author: Joey Campanaro

Doubles

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, smart doubles vendors take to their stations to...

Author: Ramin Ganeshram

Shrimp and Corn Fritters

Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.

Author: Anna Stockwell

Ham and Rice Croquettes

Author: Maggie Ruggiero

Vanilla Cream– Filled Doughnuts

For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries I had read about in cookbooks, learned to make...

Author: Joanne Chang

Boneless Buffalo Chicken "Wings"

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 dip and celery sticks and you'll never choose bone-in...

Author: Rhoda Boone

Chinese Orange Chicken

Author: Genevieve Ko

Cheese Stuffed Poblanos with Tomato Sauce (Chiles Rellenos de Queso)

The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and stuff.

Author: Shelley Wiseman