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
Author: Gordon Ramsay
Author: Gabriella Vigoreaux
Author: Bruce Aidells
Author: Melissa Roberts
Author: David Kamen
Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.
Author: Molly Baz
Author: Xiao Yang
Author: Bon Appétit Test Kitchen
Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.
Author: Justin Devillier
Author: Melissa Roberts
Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.
Author: Ann Palumbo
Author: Lillian Chou
Author: Naomi Pomeroy
Author: Deborah Madison
Author: Melissa Roberts
Author: Bruce Aidells
Author: Aran Goyoaga
Author: Ming Tsai