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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...

These delicious apple fritters are from pastry chef Brandi Henderson. The finely diced fruit is layered throughout th...

A homemade Creole spice mix flavors exceptional fried chicken from Josh Galliano. A long brine in sweet tea and butte...

Mario Batali’s crisp rice balls have a creamy pancetta, parsley and pecorino filling. Slideshow: More Mario Batali R...

This brilliant take on steak frites is a specialty of chef Andrew Carmellini. He tops seared strip steaks with a butt...

These fried croquettes feature a filling of sautéed oyster mushrooms suspended in a cheesy béchamel sauce. ...

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