Author: Suvir Saran
Author: Andrew Friedman
Author: Gina Marie Miraglia Eriquez
Author: Allison Vines-Rushing
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Author: David Guas
Author: Andrea Albin
Author: Suzanne Husseini
Mustard seeds give these steak house-style wedges great flavor and crunch.
Author: Maya Kaimal
Author: David Burke
Author: Meg Colleran Sahs
Author: Melissa Roberts
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...
Author: Ari Kolender
Author: Melissa Kelly
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Author: Kerry Simon
Author: Gordon Ramsay
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...
Author: Justin Devillier
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
Author: Jean Anderson
Author: Suvir Saran
The fried croutons make this cod and mussels recipe worthy of a special occasion.
Author: Rob Evans
Author: Xiao Yang
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
Author: Aricka Westbrooks
Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.
Author: Amy Shirley
Author: Andrew Friedman
Author: Eileen Yin-Fei Lo
Author: Kevin Fisher
Author: Charles Phan
These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins...
Author: Ruth Van Waerebeek
Can't find kefir? Substitute buttermilk or plain yogurt for these tender, autumnal doughnut rounds.
Author: Julie Smolyansky
Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.
Author: Anissa Helou
A recipe for apple cider cake doughnuts with a caramel glaze.
Author: Katherine Sacks
Author: Damon Lee Fowler
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey,...
Author: Anna Stockwell
Author: Priscila Satkoff
Author: Donatella Arpaia
Author: Hugh Garvey