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Recipe (663)
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05/06/2013
A simple salad adds fresh contrast to fried strips of pizza dough.
Issue #156
04/15/2013
These crispy potato appetizers get a wonderfully tart flavor from dried mango powder.
Issue #156
04/15/2013
Pinhead, or steel-cut, oats bulk up this hearty sausage loaf, an Ohio breakfast staple usually served with eggs and toast.
Issue #156
04/15/2013
This rich dish features chickpea-flour dumplings, a Sindhi specialty.
Issue #156
04/11/2013
This signature pizza of both Naples' Starita and New York City's Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella.
Issue #156
04/11/2013
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Issue #156
04/08/2013
Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
Issue #155
04/01/2013
The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
Issue #155
03/20/2013
This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
Issue #155
03/20/2013
Red pepper jelly and pickled okra and onions add piquancy to this shrimp recipe.
Issue #155
03/20/2013
Local drum fish are served in a butter-enriched sauce at Brigtsen's in New Orleans.
Issue #155
03/15/2013
The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours.
Issue #154
03/13/2013
Named for their twisted shape, these donuts get their airy texture from choux pastry.
Issue #154
03/11/2013
To ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough.
Issue #154
02/24/2013
These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui.
Issue #154
02/24/2013
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
Issue #154
02/24/2013
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
Issue #154
02/23/2013
These donuts can also be dipped in a simple glaze made from boiled-down apple cider, butter, and confectioners' sugar.
Issue #154
02/23/2013
These classic cake donuts are fried at a lower temperature to produce their characteristic cracks and ridges.
Issue #154
02/23/2013
The secret to the snowy dusting on these donut holes is to toss them with far more confectioners' sugar than you would think necessary.
Issue #154
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