The Best Vegan Fried “Chicken” is beautifully seasoned, crispy and crunchy on the outside and juicy on the inside with an amazing flaky meaty texture you must see to believe! And while it takes some time to prepare, it’s SUPER EASY and most of the time is totally hands off!
This recipe is inspired by Editor in Chief Hunter Lewis’ trip to 150-year-old Trattoria Sostanza in Florence. Cultured butter has a higher butterfat content, with a slight tang from those cultures. The butterfat gives cultured butter a slightly higher smoke point and, when combined with olive oil, gives enough […]
Although New York has long had pizza bragging rights, the modern American version of pizza with toppings that went beyond basil and mozzarella began in Wolfgang Puck’s kitchen at Spago in Beverly Hills in the 1980s and started a California pizza trend that spread far and wide.
Using a Sous-Vide immersion cooker, you can make a delicious batch of tender Tri-Tip. Perfectly rare cooked it is a versatile steak and can be used in a variety of meals like French Dip Sandwiches or by itself on a platter with your favorite sides.
Old school, simple and stupidly delicious. What more can I say? Btw, the term ‘au jus’ means ‘with juice’, so asking “do you want that with au jus” is redundant. We’ve tried this with leftover thin sliced rare tri-tip and it works with or without the bread.
We love a good baked egg recipe, but clouds eggs were the internet trend that changed our breakfast routine forever. Think actual clouds of heaven topped with a runny yolk. They are so fun to make and everyone will think they are the cutest things. Serve on a piece of […]
A fragrant broth and perfectly tender beef shanks make for the ultimate noodle bowl. Richard Ho of Ho Foods in NYC makes Taiwanese beef noodle soup, a dish he’s so passionate about, he devoted his restaurant to it. Richard’s adoration for this complex dish and a lack of Taiwanese restaurants […]
This Philly Cheese Steak Egg Roll recipe is deceptively simple to make. Once the steak has been marinated in pantry-friendly ingredients, all you do is cook the steak, onions, and bell peppers, transfer them to your food processor for a quick chop and you have 10 minute filling!
The term “Cordon Bleu” (by itself) relates to a special order of French knights (originally a wide blue ribbon worn by members of the highest order of knighthood). Presumably, by association, cordon bleu as it relates to recipes (as in, chicken cordon bleu…boneless breast of chicken wrapped around cheese and […]
Today I’m going to introduce you to the Korean way of making a pork cutlet, called “donkkaseu” in Korean. It’s an iteration of the Japanese tonkatsu which was the Japanese take on the European schnitzel. It’s a hot, savory, breaded pork cutlet, and my version is served on a bed […]
This recipe for cornflake chicken is strips of chicken breast coated in seasoned crushed cornflakes and baked to crispy perfection. These chicken fingers are easy to make and are a big hit with both kids and adults!
“You could say that picarones are like a sweet potato-and-squash doughnut, but that doesn’t pay enough respect,” says Hender Gonzales. “Doughnuts are, what, Dutch? This is something we Peruvians came up with ourselves.” Gonzales’s version, which they doled out during their pop-up at Ursula in Brooklyn, is made of a […]
Toasted ravioli is breaded deep-fried ravioli, usually served as an appetizer. It was created and popularized in St. Louis, Missouri at two restaurants, Mama Campisi’s and Charlie Gitto’s. Both are located in an Italian-American neighborhood, “The Hill”. Fried ravioli are coated in seasoned breadcrumbs, then fried to golden brown perfection. […]
The tradition in the UK of fish battered and fried in oil came from Western Sephardic Jewish immigrants from Holland. Originating in Spain and Portugal and settling in England as early as the 16th century, they would have prepared fried fish in a manner similar to pescado frito, which […]
These baked zucchini fries are ultra cheesy and flavorful with freshly grated Parmesan cheese and an Italian spice blend. They’re also gluten-free, low-carb and keto-friendly for a delicious, healthy snack recipe.
You can make this delicious croquetas with the leftovers of a roast chicken dinner, ideally using the leg and thigh. Flavor your oil and butter with some of the roasted chicken skins before you make your roux for an intense roast chicken flavor. I like to serve my croquetas […]
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent! Chicken Fried Steak is really Wiener Schnitzel
Beer Battered Fish and Chips with Mushy Peas is a favorite pub meal. Add homemade tartar sauce, and you have a true winner! Traditionally, either cod or haddock is the fish of choice. However, any large flaked white fish will work.
Kids will love these fun fruit kabobs drizzled with just a bit of melted semi-sweet chocolate chips and sprinkled with shredded coconut and chopped almonds. Easily assembled with bananas, strawberries, raspberries, and blueberries, these quick kabobs have it all. Rich in antioxidants, potassium, and vitamin C, this naturally sweet, healthy […]
This yogurt dip is incredibly versatile—serve it with toasted pita wedges as an appetizer, or pair it with grilled lamb, chicken, fish or vegetables.
French, is one of those rare restaurant dishes that’s truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which […]
Skordalia is a beautiful Greek-style garlic dip that has a thick base of either day-old bread or mashed potatoes. This easy skordalia recipe is made of mashed potatoes and flavored with garlic, crushed almonds, and lemon juice. Extra virgin olive oil is the way to whip it all together […]
The scotch egg needs no introduction – their English origins (they were created by Fortnum & Mason of Piccadilly in 1738), metropolitan modishness, and comedy potential having already been thoroughly chewed over, digested, and the crumbs left out for the wasps on these pages. It’s got to the point […]
This classic Roman-Jewish recipe of crispy deep-fried artichokes, simply flavored with a splash of white wine and a sprinkling of lemon juice to serve. Artichokes appear widely in Roman restaurants in the spring, when Latian artichokes are at their peak.
Mexican chile Relleno recipe made from roasted poblano peppers stuffed with cheese dipped in a fluffy egg batter and fried until golden brown. Traditionally, is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with […]
This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with delicious homemade pumpkin butter. (You can always use store-bought pumpkin butter if you can find it but homemade is always better).
This is a fast and easy classic hummus recipe. It’s versatile, delicious and can be used as a dip or spread in just about anything. This homemade hummus is the freshest, tastiest hummus you’ve ever eaten. Once you make it, you’ll never go back to store-bought. Its high in fiber […]
I use this lemony, garlic tahini sauce on everything! Use this quick and simple sauce as a dressing for salads, a sauce for veggies and meats, a spread for sandwiches and pitas or serve it as a dip.
This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters. But it’s wonderful with mild fish like cod. The fish, while delicious, is utterly simple: fillets baked in a 300-degree oven until opaque, 10 to 20 minutes depending on the […]
Cucumber raita is a popular savory condiment dip made with cucumber and curd (yogurt). It is simple, refreshing, and cooling to the palate. This cucumber raita recipe comes together in 5 minutes and tastes fabulous when paired with biryani, pulao, or any Indian meal.
A variation on Buffalo wings, these sticky chicken wings are served with a tangy dip. Serve with a bunch of washed and cut Celery Sticks
These are dangerously good! You must exert some self-control. Potato pirojki are one thing, but paired with the garlic dip… Oooh baby! $4-5 for 16 Piroshi’s. You can also buy these ready made with Spinach, Potato or Feta Cheese custom made from The Royal Market on Geary Street. Sam, the […]