Author: Joan Nathan
Author: Maggie Ruggiero
Author: Lillian Chou
Author: Shelley Wiseman
Author: Odessa Piper
Author: Joey Campanaro
Author: Joan Nathan
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Author: Sohla El-Waylly
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Author: Nick Curtola
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
Author: Melissa Roberts
Author: Lidia Matticchio Bastianich
Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Cheddar, and a crisp bread-crumb shell, paired with a spicy vinegar...
These golden brown fritters, which come from Shvil's Tunisian-Jewish family, are bursting with fresh flavor, thanks to a generous helping of Swiss chard, parsley, cilantro, and dill. They're especially...
Author: Renana Shvil
Author: Jamie Oliver
Author: Cynthia Nims
A classic Chicken Piccata recipe
Tostones. In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're...
Author: Melissa Roberts
Author: Melissa Roberts
Author: Lidia Bastianich
Author: Jessica B. Harris
Author: Ivy Manning
Author: Adam Evans
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan