Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
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.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.