Author: Rawia Bishara
Author: David Kamen
Author: Julia Child
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.
Author: Grace Young
Author: Roberto Santibañez
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.
Author: Amy Auburn
Author: Alexis Touchet
Author: Sean Brock
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: Damon Lee Fowler
Mozzarella in Carrozza
Author: Sharon Lebewohl
A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.
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: Grace Young
Southern cornmeal crusted deep-fried shrimp.
"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.
Author: Nigella Lawson
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 we've added at the bottom of the page.
Author: Joan Nathan