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Fried Potatoes with Tomato Chipotle Sauce and Aïoli

Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.

Author: Nick Curtola

Potato Parmesan Pancakes with Creamed Spinach Dip

These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try...

Author: Andrew Friedman

Shrimp Tempura Cocktail

Author: Ming Tsai

Olive Oil Basted Fried Eggs

A big soup spoon is the way to go for oil basting.

Author: Chris Morocco

Picarones con Miel

Author: Jose Garces

Fried Fish Sandwiches with Cucumbers and Tartar Sauce

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

Fried Fingerling Potatoes with Tarragon Sauce

Author: Bon Appétit Test Kitchen

Maxine's Latkes

Author: Adam Rapoport

Black Bean Cakes

Author: Susan Spicer

Mom's Fried Chicken

Author: B. Smith

Country Fried Steak Salad With Blue Cheese Dressing

We've given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce. A double coating of batter helps keep the steak crispy, and a blue cheese-buttermilk dressing offers...

Author: Katherine Sacks

Calico Corn Pancakes

Author: Jim Fobel

Vidalia Onion Fritters

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

Frico/parmesan Chips

Author: Piero Selvaggio

Latkes with Lots of Sauces

Author: Max Sussman

Pork Katsu Sandwich

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

Blue Crab Beignets

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

Beef Empañadas

Author: Melissa Roberts

Sausages with Potatoes and Hot Peppers

Author: Lidia Matticchio Bastianich

Beet Tostadas With Fried Eggs

Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture are ideal for making meatless chorizo. If beets aren't your thing, winter squash or another sweet root vegetable...

Author: Rick Martinez

Candied Spicy Walnuts

Author: Nancy Silverton