For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor.
Harissa, a North African paste of chiles and garlic, gives these wings their fiery kick. Harissa can be found at Whole Foods or Middle Eastern markets, or you can make your own. Serve these wings with a yogurt and mint dipping sauce. Continue...
From Japanese tempura to chicken-fried steak, these recipes celebrate the decadence of battered and fried foods in many forms. From Japanese tempura to pure, Southern chicken-fried steak, these are our favorite breaded and fried recipes.
The pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American "yam" (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries.
Earthy sage enhances the woodsy flavor of shiitake mushrooms in this simple fried appetizer. For detailed instructions on achieving perfectly light tempura batter, see Harris Salat's article Light as a Feather from issue 152.