Author: Engin Akin
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Author: Joey Campanaro
A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.
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...
Author: Rhoda Boone
Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets,...
For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries...
Author: Joanne Chang
Double frying means this recipe turns out the crispiest chicken wings ever. Feel free to sauce them any way you like.
Author: Nguyen Tran
Author: Ti Martin
Author: Suzanne Tracht
This roll can be filled with whatever you like: beef, pork, or vegetables. The combination in this recipe is my favorite.
Author: Leah Cohen
These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and,...
Author: Edna Lewis
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....
Author: Eileen Yin-Fei Lo
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...
Author: Lauren Toyota
Use leftover Thanksgiving turkey to make these crispy croquettes from Chef Seamus Mullen.
Author: Seamus Mullen
Author: Julia Child
Author: Ruth Hawley
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
Author: Daisy Martinez
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.
Author: Bon Appétit Test Kitchen
Top-rated recipe for French toast breakfast stuffed with delicious bananas.
Author: Jane Stern
Author: Sharon Lebewohl