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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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