This recipe comes from SAVEUR contributing editor Rick Bayless.
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
This over-the-top elaboration of fried wontons is an enduringly popular appetizer.
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.