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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.

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.

Shrimp Cakes with Chili Lime Cream Sauce

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

Sweet Potato Latkes

An easy Sweet-Potato Latkes recipe

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

French Crullers

Author: Lara Ferroni

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

Silver Dollar Latkes

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

Author: Alison Roman

Eggplant Parmesan

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

Fried Clams

Author: Joey Campanaro

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

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

Crispy Traditional Potato Pancakes

Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....

Author: Joan Nathan

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

Fried Oysters

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

Fried Chicken

Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.

Author: Alison Attenborough

Salt Cod Fish Cakes

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...

Turkey Croquettes

Use leftover Thanksgiving turkey to make these crispy croquettes from Chef Seamus Mullen.

Author: Seamus Mullen

Chicken in Mole, Puebla Style

Author: Tom Gilliland

Lime and Coconut Shrimp with Red Curry Sauce

A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.

Carnitas: Braised and Fried Pork

Author: Roberto Santibañez