Forget the usual chopped liver. This rustic appetizer is an Italian treat. Spiedini are skewers of any combination of foods — bread, cheeses, meatballs, fish — that can be grilled or roasted.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Easy to make, impossible to stop eating.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.