For Thanksgiving dinner, try making these instead of store-bought fried onions to top your casseroles or mashed potatoes. And don't forget to save the oil after frying; you can cook with it again or use it for dressings and marinades.
Yair Reiner invented Frywall in his home kitchen while making duck breast, and here he demonstrates how it's done.
For these recipes we usually favor simple, delicious recipes with easy-to-find ingredients. But sometimes, nature has other plans. When Yair found a magnificent chicken of the woods mushroom* growing right in his Brooklyn back yard, we just had to fry it up for you. Fried chicken of the woods has the crunch and texture of fried chicken, with the mild aroma of mushroom and forest. Vegetarians will go crazy for it – if they can keep the carnivores away.
* Chicken of the woods, of the Laetiporus genus, are fairly common and easy to recognize. But as with any wild mushroom, you should consult an expert to positively identify any specimen you plan to eat.
You've had fried cheese sticks, and you've had jam. We take that combo to a whole other level, using fine brie and a homemade onion jam. The result is an amazing crunchy-on-the-outside, gooey-on-the-inside morsel that borders on the sublime. It's everything you love about the nutty flavor of soft cheese, but turned up to 11.
The onion jam accompaniment can also go on burgers or toast. One or two pieces are sure to go missing between counter and table.
Chinese fried rice is a brilliant way to transform leftover rice and a few fresh ingredients into something delectable. This recipe provides a basic blueprint with lots of opportunity to customize based on your tastes and what you have in the fridge. Whether or not you have a wok, you'll want to use a Frywall so you can stir and mix without making a mess.
This seafood recipe evokes the flavors and aromas of a beachside restaurant in the summertime, but without all the tourists. Instead of making ground beef, try this healthier alternative for a family meal. You can use tuna if you have it, served with or without the bun.
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