Author: Andrew Friedman
Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.
Author: Mark Bittman
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Author: Guillermo Payet
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
These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.
Author: Rhoda Boone
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant...
Author: Bich Minh Nguyen
Author: Gil Marks
Author: Victoria Granof
Author: Andrew Friedman
Author: Zita Wilensky
Author: Jeff Koehler
Author: Bruce Aidells
These juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot pepper paste for a version of classic Korean fried chicken that totally...
Author: Mindy Fox
Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch of cinnamon get an extra jolt of flavor from a sweet...
Author: Lillian Chou
Author: Sergio Remolina
Author: Teri Lyn Fisher
Author: Francis Mallmann
An easy Pan-Fried Pork Chops recipe.
Author: Kahlil Arnold
Author: Allison Vines-Rushing
Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.
Author: Rachel Allen