Recipe

Crunchy Polenta Fries with Sriracha Mayo

Those pre-cooked logs of polenta may not make the most authentic bowl of soft, creamy corn goodness, but they're a great shortcut for crisp-edged polenta fries. This is also a…

Recipe

Savory Sourdough Pancake

The easiest sourdough discard recipe! When the COVID-19 quarantine began, it was breaking my heart to throw out any discard. A chef friend dumped hers into a pan, fried it,…

Recipe

Double-Fried Chicken Wings with Miso-Mustard Old Bay Sauce

Chef Robert Wiedmaier’s exotic mix of flavors along with his double-frying technique combine to make these wings a true standout.

Recipe

Crystal Hot Wings with Greek Yogurt Sauce

Chef Chris Montero’s Buffalo-style wings don’t pack the heat punch of the classic but offer a more rounded flavor from Crystal Hot Sauce.

Recipe

Spiced Cider Doughnuts

In the fall, almost every pick-your-own orchard in New England serves its family’s version of cider doughnuts. They’re all wonderful, but I’ve been told many times that mine—warmly spiced and…

Recipe

Homemade Fried Tortilla Chips

Recipe

Crumpets

Like many Americans, I always assumed that crumpets were close relatives of English muffins (an assumption that apparently infuriates the British!). When I tasted my first crumpet at the Crumpet…

Recipe

Pan-Fried Pickles

Whether cut into chips or spears, these breaded and pan-fried pickles are hot, crunchy, juicy, and tangy all in one bite. Serve them on their own or with blue cheese…

Recipe

Potato-Cabbage Pierogi

These classic Polish pierogi get a little tang from sour cream and texture from shredded cabbage in the filling. You can simply boil them and serve with melted butter, but…

Recipe

Apple Cider Donuts

These donuts have a double shot of apple, thanks to a shredded apple cooked in cider until both are reduced into a thick purée. This step concentrates the flavors to…