"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.
Author: Nigella Lawson
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
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added...
Author: Mai Pham
The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.
Author: Lauren Toyota
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Author: Grace Young
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
Author: Rawia Bishara
Author: Michael Ruhlman
Author: Teri Lyn Fisher
Author: Julia Child
Author: Joey Campanaro
Mozzarella in Carrozza
Author: Jeanne Sauvage
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: Adam Evans
Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.
Author: Mark Bittman
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
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...
Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.
Author: Rachel Allen
Author: Zita Wilensky
Author: Grace Young
Author: Cynthia Nims
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...
Author: Lillian Chou
Author: Mark Van Wye
Author: Melissa Clark
Author: Maggie Ruggiero