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Because Fried = Happy, Right?
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Hi Reader, In our home, frying is less about food and more about ceremony. It starts with the sizzle—that anticipatory crackle that makes everyone within sniffing distance wander into the kitchen “just to check.” The One pretends he’s concerned about the mess, but the moment that first golden something hits the paper towel, he’s hovering with a fork like a hawk in bifocals. These days, I’m still chasing that same fried joy. Call it nostalgia, call it an orchestrated rebellion against kale chips (BLECH!!), but when the oil’s hot and the smell of batter hits the air, everything—absolutely everything—feels right in the world. (Just don't tell Dr. Levine, our cardiologist!) My Rules for Frying Without Fear (or Regret)
Get My All-in-One Cure + Cook Corned Beef KitMaking your own corned beef is crazy easy, and I've teamed up with World Spice to bring you the ultimate Corned Beef Cure & Cook Kit. I've updated the recipe for 2026, tweaking the spices for an even smoother, more complex flavor. If you can boil water, you're halfway there! With this kit, you'll cure a five-pound slab of brisket with total confidence. It takes five days of patience, but the result is a tender, spice-forward masterpiece that'll put any deli to shame. Don't wait until the last minute—grab your kit now and get ready for the best St. Patrick's Day feast you've ever had.
WHAT'S INSIDE...
New Orleans-Style Beignets⭐⭐⭐⭐⭐ 4.91 from 10 votes
Beignets are a deep-fried, confectioners' sugar-dusted indulgence that's a New Orleans tradition made famous by Cafe du Monde. But you don't have to go to the Big Easy to experience them. Thankfully they're surprisingly easy to make at home.☞ Try This RecipeBayou Fried Shrimp⭐⭐⭐⭐⭐ 4.82 from 16 votes
The best Cajun fried shrimp. That's what this is. Go on. Try it for yourself and see. It's easy, authentic, and Cajun through and through.☞ Try This RecipeSouthern Fried Catfish
Plain and perfect--that's how I like my fried catfish. Crispy on the outside with a lovely flakiness on the inside, it's one of my favorite dinners.☞ Try This RecipeSouthern Fried Chicken Wings
Here's how to make Southern fried chicken wings battered with a mixture of flour, paprika, Parmesan, and milk and fried until crisp. As easy to make as it is to crave. Well, almost.☞ Try This RecipeHot Honey Chicken Tenders
These chicken fingers are great to make when you’re looking for something classic and easy. They're crunchy on the outside, succulent on the inside, and drizzled off with a hot honey glaze.☞ Try This RecipeCoconut Shrimp
For this superb entrée, buy the biggest shrimp you can get. Take care not to overcook them, so they remain plump and juicy inside the crunchy coconut coating. They’re perfect with a fruity, fierce mango-habanero salsa.☞ Try This RecipeButtermilk Onion Rings⭐⭐⭐⭐⭐ 5 from 11 votes
These buttermilk onion rings are briefly soaked in buttermilk and double-dipped in flour before frying to ensure an extra crisp coating and oh so tender onions within. Spectacular alongside burgers. Or simply on their own.☞ Try This RecipePopcorn Cauliflower Bites
Dipping anything in breadcrumbs and frying until golden is always going to be a winner, and for anyone telling you they don’t like cauliflower, they may well change their minds if they try this.☞ Try This RecipeChurros
These churros are based on the Spanish and Mexican classic that comes together with ingredients you already have on hand. The resulting fried dough is crisp on the outside, airy on the inside, and irresistible through and through.☞ Try This RecipeHomemade Tater Tots ~ Spuddies
Homemade Tater Tots, known around here as Spuddies, are Chef Michel Richard's take on the frozen potato bites that we all remember. Nearly the same except that these are exceptionally good and even kinda sophisticated.☞ Try This Recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
Hi Reader, There was a small jar in my Vovó’s refrigerator that I was absolutely forbidden to touch.Not because it was rare. Not because it was expensive. But because she had made it.In her kitchen, that distinction mattered. Things that came from the store were replaceable. Things that came from her hands were…well, let’s just say you approached them with respect.She didn’t talk about “artisanal cooking” or “homemade pantry staples.” Those are phrases we invented later to make ourselves...
Hi Reader, There are certain sounds in the kitchen that make my heart beat faster, and high on the list is this: ingredients hitting a blisteringly hot wok. Not a gentle sizzle. Not some prim little hiss. I mean that ecstatic roar that says dinner is moving fast, so you’d better keep up.I’ve always loved that moment—the speed of it, the swagger, the way garlic, ginger, scallions, soy, and chile can turn a handful of ingredients into something deeply savory and wildly satisfying in just...
Hi Reader, There was a small jar in my Vovó’s refrigerator that I was absolutely forbidden to touch.Not because it was rare. Not because it was expensive. But because she had made it.In her kitchen, that distinction mattered. Things that came from the store were replaceable. Things that came from her hands were…well, let’s just say you approached them with respect.She didn’t talk about “artisanal cooking” or “homemade pantry staples.” Those are phrases we invented later to make ourselves...