This recipe can be prepared in 45 minutes or less.
Just like the state fair, minus the crowds.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.