Actress Lauren Graham has fun grating the "prehistoric-looking" horseradish root for this recipe from Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona. And she wonders: Am I the only person who thought you battered fish by dipping it in egg first? For any of you similarly misdirected, the order is seasoned flour, then egg.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
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.
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.