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A specialty of the Chikusei udon shop in the city of Takamatsu is its tempura made of soft-boiled eggs.
This recipe for this classic Southern dish is straightforward and produces crispy, succulent results.
Your landlord may tell you otherwise, but it's easy to make flaming saganaki at home.
These fritters are best sprinkled with grated pecorino romano while hot, allowing the cheese to melt over the crunchy exterior.
This is not your ordinary burger!
These corn cakes are a delicious alternative to corn bread.
These fritters are the perfect side dish for chowder.
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
In the Basque Country, a local variety of corn, called tzakinarto, is toasted and milled into a flour, which is used for handmade corn tortillas that are typically eaten with chocolate.
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
A typical red-cooked dish requires a long period of simmering to harmonize the flavors, but most red-cooked seafood gets a more streamlined treatment.
Cinnamon Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi)
These delightful fritters are essentially Südtirol-style apple doughnuts.
The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad.
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
These Sicilian treats are one of America's favorite Italian pastry.
Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results.
Fried shallots make a terrific topping for steaks, salads, and soups.
A condiment of dried fish, sesame seeds, seaweed, and spices, Furikake is a favorite seasoning in many Japanese dishes.