OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, Heather Arndt Anderson, a ...

Kataifi, made from shredded phyllo dough, provides an excellent crunchy crust for chicken cutlets. It adds so much more crispy goodness to schnitzel. The creamy, nutty, spicy schug tehina adds a hit ...

Rather than relying on beer batter, corn flakes, or panko, you might want to open up a box or bag of instant mashed potatoes ...

Put Christian Reynoso’s schnitzel-like chile crisp chicken cutlets on your cooking bucket list immediately. By Melissa Clark The great epicure and writer Joseph Wechsberg once wrote that the hallmark ...

They're crispy on the outside and juicy on the inside. Meaty and hearty, but also delicate and crisp. They cook quickly and ...

With the Eater editors dining out several times a week, we come across lots of standout dishes, and we don’t want to keep any secrets. For this recurring feature, we highlight the best things that the ...

Chef, restaurateur and cookbook author Michael Solomonov is stopping by the TODAY kitchen to share a few of his favorite fried foods for Hanukkah, which kicks off Sunday (these recipes work well for ...