Author: Grace Young
Author: David Kamen
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the coming year.
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added...
Author: Mai Pham
Author: Sean Brock
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.
Author: Amy Auburn
Author: Alexis Touchet
Author: Roberto Santibañez
Mozzarella in Carrozza
These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version-the outside fries up crisp and golden, while the cheesy middle stays...
Author: Ian Knauer
Author: Damon Lee Fowler
Author: Grace Young
A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.
Author: Sharon Lebewohl
Author: María A. Alvarado-Gómez
"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.
Author: Nigella Lawson
Southern cornmeal crusted deep-fried shrimp.
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 your family. If you can't find them at your butcher...
Author: Pat Neely