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
Classic recipe for crab rangoon with cream cheese and scallions from Jet Tila.
Author: Jet Tila
Author: JoAnn Cianciulli
Author: Julia Child
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Author: Engin Akin
Author: Ti Martin
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
Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring...
These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite...
Author: Edna Lewis
Author: Genevieve Ko
Double frying means this recipe turns out the crispiest chicken wings ever. Feel free to sauce them any way you like.
Author: Nguyen Tran
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
Use leftover Thanksgiving turkey to make these crispy croquettes from Chef Seamus Mullen.
Author: Seamus Mullen
Author: Suzanne Tracht
Author: Daisy Martinez
The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.
Author: Lauren Toyota
Author: Ruth Hawley
Author: Rawia Bishara
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
Author: Sharon Lebewohl
Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch of cinnamon get an extra jolt of flavor from a sweet...
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.