Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.