Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as...
Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and...
The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going...
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which...
Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch...
Rhode Island-style calamari, which has hot cherry peppers in the dredging mix, is a local favorite. Look for medium-size fresh or frozen squid (about eight...
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...
These golden brown fritters, which come from Shvil's Tunisian-Jewish family, are bursting with fresh flavor, thanks to a generous helping of Swiss chard,...
This sandwich doesn't get as much love as Nashville hot chicken, but who doesn't love a fried fish sandwich? Eat it immediately or wrap it in wax paper...
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served...
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...
Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that...