These fried croquettes feature a filling of sautéed oyster mushrooms suspended in a cheesy béchamel sauce. Slideshow: Sparkling Wines and Fried Foods
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At the ethereal Chanterelle in downtown New York City, David Waltuck made a sweet ginger-and-ketchup-spiked sauce that he used for everything from dipping Vidalia onion fritters to glazing crisp chicken thighs. Amazing Chicken Recipes
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