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Deep-fried Brains

Serious Eats Chichi Wang Post a comment

Adapted from The Whole Beast by Fergus Henderson... More

Deep Fried Pickles with Old Bay and Buttermilk

Serious Eats Max Falkowitz 1 comment

Deep fried pickles are the perfect snack. They're crispy, savory, and sour enough to keep you paying attention to what you're doing. They're also perfect vehicles for all the flavors of Old Bay. These require little embellishment: some mayo and hot sauce for dipping, and, of course, a cold beer. More

Spiced Sweet Potato Doughnuts

Serious Eats Max Falkowitz 1 comment

[Photograph: Max Falkowitz] Mahlab is primarily used in Mediterranean and Middle Eastern breads and pastries, but there's no reason to limit it to those applications. It works surprisingly well with baking spices common in most pantries, like nutmeg and cinnamon.... More

Shrimp Tempura with Creamy Spicy Yuzu Sauce

Serious Eats J. Kenji López-Alt 7 comments

Learn about the basics of wok frying here. This recipe is adapted from a dish served at Clio, Chef Ken Oringer's restaurant in Boston's Back Bay. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as... More

Fried Green Tomatoes

Serious Eats therealchiffonade 6 comments

- Adapted from Epicurious -... More

Dinner Tonight: Rice and Bean Chimichanga

Serious Eats Nick Kindelsperger 16 comments

What compels a man or woman to eat a chimichanga? It utterly baffles me. It's a deep-fried burrito swamped in sauce and covered with cheese. In theory this is probably one of my least favorite dishes of all time. So why am I sharing a recipe for this sucker with you today? Because once I started thinking about the chimichanga, I realized I'd never actually made one myself. Who knows, maybe if I took my time and gave this bruiser a little tender love and care he'd show me his charms. More

Cakespy: Deep-Fried Cupcakes on a Stick

Serious Eats cakespy 17 comments

These deep-fried cupcakes on a stick are like the intersection of childhood nostalgia and greasy fair food. More

French in a Flash: Sorrel Shrimp Rissoles with Artichoke Aïoli

Serious Eats Kerry Saretsky 2 comments

[Photographs: Kerry Saretsky] Previously Lavender-Apricot Chicken Drumsticks » All French in a Flash recipes » I think the frequent recurrence of rissoles in this column of late reveals more about me than about French cuisine. When the weather turns too... More

Seriously Asian: The Passing Through Technique

Serious Eats Chichi Wang 7 comments

Principles of Stir-Fry, Part Two Wok-fried fish with vegetables, made using the passing through technique. Previously Principles of Stir-Fry, Part One » All Seriously Asian coverage » In Chinese households, home cooks stir-fry dishes but they bear little resemblance to... More

Nancy Silverton's 'Pastries from the La Brea Bakery'

Serious Eats Ed Levine Post a comment

My friend Nancy Silverton is one of the greatest pastry chefs and bread bakers this country has ever produced. So when she gives a recipe for doughnuts, I'm sure to dog-ear the page it's on. She kindly allowed Serious Eats... More

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