Makes 12 servings Arancini, or plini, are made from leftover rice made the previous day, which is why we mention in the instructions that you should cook the rice a little longer than usual. That means the rice will be sticky enough to stay together and hold the filling once […]
Makes 6 to 8 servings This classic fried chicken is salted overnight with lemon zest, resulting in tender, juicy, flavorful chicken that’s a perfect match for the lightly seasoned crispy coating. Ask your butcher to break down a whole chicken, if you like, or pick your favorites, like all dark […]
Makes 24 churros Chef’s Notes: The churros can be served rolled in cinnamon and sugar. Combine 1/4 cup sugar and 1 teaspoon cinnamon in a mixing bowl and roll the fried churros in the mixture as soon as they are out of the fryer.
Makes 6 small-bite servings Any place where squid swim you will find a different version of fried calamari. Be sure to rinse and dry the squid thoroughly before seasoning it. You can use both the tubes and the tentacles, but you may want to fry them separately. Sprinkle with sea […]
Makes about 1 cup (enough for 6 garnish servings) These crispy shallots are a great-looking and flavorful garnish, adding a crispy finishing touch to soups, salads, stews, fried eggs, grilled fish…there is no end to the list of uses! If you don’t have a thermometer, you can test the temperature […]
Makes 20 wontons
Makes 10 servings
Not only a superstar brunch dish, Rösti Potatoes are the start of a perfect meal anytime of day. Serve as a side alongside roasted or braised meats, or use as a savory tart base for toppings like smoked salmon, whitefish salad, marinated grilled vegetables, or even Hollandaise sauce, poached eggs, […]
Makes 10 servings These crispy plant-forward party snacks just happen to be vegetarian and vegan, so they’re the perfect recipe for every crowd! For some heat, add a light smear of Korean gochujang before rolling.
Makes 10 servings