We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.
Author: Dawn Perry
Author: Cecilia Au-Yang
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
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you...
Author: Anna Stockwell
Author: Lidia Matticchio Bastianich
Author: Teri Lyn Fisher
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan
Author: Maya Kaimal
Author: John Currence
Author: Jenny Rosenstrach
Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.
Author: Lisa Cheng Smith
Rice Chex cereal crushes up into a crunchy coating for this easy chicken dinner. Serve with mashed potatoes and green beans for the full Southern experience.
Author: Amy Shirley
Author: Nigella Lawson
Author: Melissa Roberts
Author: Allison Vines-Rushing
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: Michelle Bernstein
Author: Gabriella Vigoreaux
Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that benefits from a sprinkle of these magical golden...
Author: Sheldon Simeon
Author: Claudia Roden
Fat pretty much makes the fry. These spuds start off in water, which preps them for the subsequent fryings in beef or duck fat, resulting in irresistibly crunchy, crackly french fries.
Author: Richard Blais
Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg for a quick hash.
Author: Molly O'Neill
