Author: David Kamen
Author: Grace Young
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.
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: Roberto Santibañez
Author: Sean Brock
Author: Alexis Touchet
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
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: Sharon Lebewohl
A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.
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
Author: María A. Alvarado-Gómez
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