Author: Melissa Roberts
Author: Maya Kaimal
Author: Alex Grossman
Author: Gabriella Vigoreaux
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned breading. At A.O.C., Goin serves the dish with a romesco...
Author: Suzanne Goin
Author: David Burke
Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
Author: Amiel Stanek
Author: Vikas Khanna
Author: Victoria Granof
Author: Gina Marie Miraglia Eriquez
This puffy deep-fried bread has a beautiful sheen and is wonderfully flaky. Its ravishing appearance is matched only by its exquisite flavor. This is why poori is generally served at parties, special dinners,...
Author: Julie Sahni
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Author: Susan Spicer
We've given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce. A double coating of batter helps keep the steak crispy, and a blue cheese-buttermilk dressing offers...
Author: Katherine Sacks
This perfect Super Bowl starter combines so many satisfying layers of flavor and is easily eaten with one hand while holding a beer in the other.
Author: Gail Simmons
Author: Krystina Castella