This recipe for breiks comes from Kitty Morse, the celebrated expert on North African cuisine. She serves them with lemon and harissa paste, available at Middle Eastern Markets.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Easy to make, impossible to stop eating.
Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.
Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.