Author: Darren DiPietro
This is the ultimate turkey sandwich.
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: Louis Outheir
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
Author: Farid Zadi
Author: Gina Marie Miraglia Eriquez
Author: Anita Lo
Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.
Author: Rachel Allen
Author: Patrice Bedrosian
Author: Molly Stevens
Author: Katy Hees
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Author: Sohla El-Waylly
Author: Bruce Aidells
Author: Galit Stevens
Competition for the best burger in London has gone mad. Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler, wrapped in paper, steamy and sloppy. All I can say is...
Author: Jamie Oliver
María de los Angeles Rodrguez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe.
Author: Jessica B. Harris
There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.
Author: Alejandro Junger, M.D.
Author: Matthias Radits
Pera learned the art of arepas from his sister-in-law. Now, they're his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.
Author: Ryan Pera
Author: Jenny Rosenstrach
Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!
Author: Trine Hahnemann
Author: Cynthia Nims
Author: Bruce Aidells
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.
Author: Rhoda Boone
Author: Sharon Lebewohl
Author: Julia Watson
Author: Yotam Ottolenghi
Author: Sema Wilkes
Author: Ruth Cousineau