Author: María A. Alvarado-Gómez
Author: Ruth Hawley
Serve this simple snack with a lemon dipping sauce for your next game day.
In this 2001 film, a group of Filipino-American college friends get together to eat and share stories about their loves and lives. Their experiences of assimilating to American society vary, but all of...
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the coming year.
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.
"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.
Author: Nigella Lawson
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant...
Author: Bich Minh Nguyen
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
Author: Jane Stern
Author: Nigella Lawson
Author: Sean Brock
Author: Ming Tsai
Author: Bon Appétit Test Kitchen
Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.
Author: Alison Attenborough
I love Cornish hens: baked or smoked, but also deep-fried. To me they're like smaller turkeys, so they're perfect for entertaining smaller groups or just your family. If you can't find them at your butcher...
Author: Pat Neely
Author: Peter Tulaney
Author: Rawia Bishara
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
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
Author: Ian Knauer
Author: Joan Nathan