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.
Just like the state fair, minus the crowds.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Among the easiest appetizers ever.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.