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Roy Choi spikes regular ketchup with ginger, Thai basil and bananas to make this spiced, fruity condiment. It's excel...

The secret to chef Roy Choi's tasty fried plantains is the chile vinegar he sprinkles on top. A mix of garlic, rice v...

Bobby Flay's crispy fried chicken stays tender and juicy for two reasons: First, the tangy yogurt marinade and second...

Jonathan Waxman's recipe for crisp flounder is simple and delicious. The keys, he says, are to get flounder from a re...

This tasty shrimp is brightly flavored and nicely spiced, with an appealing heat that lingers. Slideshow: More Shri...

This skillet-size hash brown was inspired by a side dish at the beloved Tornado Steakhouse in Madison, Wisconsin. Sli...

Chef Joshua Walker shallow-fries his shrimp toasts instead of deep-frying them, so they’re not as greasy as the tradi...

Finger-long and typically mild (one in 10 is spicy), shishito peppers are sautéed, simmered, grilled and eaten r...

Spicy, salty, tangy, sweet: Chef Gabriel Rucker brings many flavors together in a remarkably balanced starter. Slide...

These Turkish doughnuts have become a staple on the Arazis’ Hanukkah table. The fried doughnuts, which are denser tha...

According to Andrew Zimmern, this classic Philippine rib recipe is so delicious it will be impossible for you to resi...

Jerusalem artichokes are one of Leetal and Ron Arazi's favorite ingredients to cook with. Here, they make an oversize...

“Levivot” means “latke” in Hebrew. When Ron Arazi was growing up, his mother created these fritters as a way to use l...

Popletas are fried, meat-filled potato dumplings. The ones without the filling, called pastelim, are more commonly kn...

These Turkish doughnuts have become a staple on the Arazis’ Hanukkah table. The fried doughnuts, which are denser tha...

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