Author: Andrew Friedman
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 amuse bouche that we serve out Chanterelle...
Author: David Waltuck
Author: Heston Blumenthal
Author: Gina Marie Miraglia Eriquez
Author: Suvir Saran
Author: Kerry Simon
Author: Jose Garces
Mustard seeds give these steak house-style wedges great flavor and crunch.
Author: Michael Skibitcky
Author: Aricka Westbrooks
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 glaze seals the deal.
Author: Ari Kolender
Author: Andrea Albin
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Author: David Guas
Author: Suzanne Husseini
Author: Melissa Roberts
Author: Maya Kaimal
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned breading. At A.O.C., Goin serves the dish with a romesco...
Author: Suzanne Goin
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
Rice Chex cereal crushes up into a crunchy coating for this easy chicken dinner. Serve with mashed potatoes and green beans for the full Southern experience.
Author: Amy Shirley
Author: David Burke
Author: Charles Phan
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 Petite Grocery, a new-school NOLA bistro.
Author: Justin Devillier
Author: Andrew Friedman
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
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
Author: Amy Bloom
The fried croutons make this cod and mussels recipe worthy of a special occasion.
Author: Rob Evans
Author: Meg Colleran Sahs
Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.
Author: Amy Shirley
How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
Author: Jeremiah Stone
Author: Xiao Yang
Author: Gordon Ramsay
Author: Jean Anderson
Fried zucchini is a classic snack, but watch what happens when it's amped up with smoky bacon and spicy jalapeño. The fragrant, floral basil dipping sauce is a terrific complement to the tender, light...
Author: Andrea Albin
Author: Theresa Gilliam
Author: Allison Vines-Rushing
Author: Priscila Satkoff
Author: Suvir Saran
A recipe for apple cider cake doughnuts with a caramel glaze.
Author: Katherine Sacks
Author: Melissa Kelly