The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.
Author: Molly Baz
Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.
Author: Ann Palumbo
You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.
Author: Sarah Kirnon
Author: B. Smith
Author: Arthur Schwartz
Author: Nava Atlas
Author: Billie Tumblin
Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella
Author: Donna Hay
Author: Diane Kochilas
These milky little doughnuts are a burnished bronze on the outside, white and cakey inside, and soaked to the core with delicately flavored rose syrup.
Author: Meera Sodha
Author: Damon Lee Fowler
Author: Nancy Silverton
Author: Susan Bishop-Sauter