This is the ultimate turkey sandwich.
Author: Jessica B. Harris
Author: Sema Wilkes
Author: Cynthia Nims
Author: Michael Lomonaco
Author: Yotam Ottolenghi
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
María de los Angeles Rodrguez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe.
Author: Victoria Granof
Author: Galit Stevens
Author: Bruce Aidells
Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.
Author: Rachel Allen
Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!
Author: Trine Hahnemann
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Author: Sohla El-Waylly
Author: Tasha de Serio
Author: Jan Gassner
These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.
Author: Rhoda Boone
Author: Patrice Bedrosian
Author: Jayne Cohen
Author: Sharon Lebewohl
Author: Ruth Cousineau
Author: David Barber
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Jenny Rosenstrach
We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.
Author: Dawn Perry
Author: Ian Knauer
These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Author: Jamie Purviance