Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
Author: Rawia Bishara
This roll can be filled with whatever you like: beef, pork, or vegetables. The combination in this recipe is my favorite.
Author: Leah Cohen
Author: María A. Alvarado-Gómez
Author: Grace Young
Author: Joan Nathan
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.
Author: Jane Stern
Serve this simple snack with a lemon dipping sauce for your next game day.
Author: Guillermo Payet
Author: Bon Appétit Test Kitchen
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the coming year.
Southern cornmeal crusted deep-fried shrimp.
Mozzarella in Carrozza
Author: Peter Tulaney
"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.
Author: Nigella Lawson
Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.
Author: Molly Baz
Author: Sean Brock
This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and the presentation is striking - ruffled Napa cabbage...
Author: Lillian Chou
Author: Ian Knauer
Author: Joan Nathan
Author: Bruce Aidells
Author: Jeanne Sauvage
Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.
Author: Alison Attenborough
Author: Ming Tsai