Step 1 Peel 4 large russet potatoes (about 2¼ lb.) and halve lengthwise, then cut lengthwise into ½”-thick wedges, transferring as cut to a large bowl of cold water. Chill 30 minutes. Step 2 Heat 3 qt. vegetable oil (96 oz.) in a deep 6-qt. heavy pot or fryer fitted with deep-fry thermometer over medium-high … Read more
Whether you call them summer rolls or fresh spring rolls, this popular Vietnamese snack is easy to make at home (though it can take a fair amount of time to assemble). Prep a few ingredients in advance, grab a friend to help form an assembly line, and you’ll have no trouble cranking them out for … Read more
An American institution shrouded in red-hot mythology, the Buffalo wings recipe that kicked off the game day and bar night staple is hard to pin down. According to one origin story, a proprietor of Anchor Bar in Buffalo invented hot wings sometime in the 1960s. Faced with hungry patrons and a fridge full of chicken … Read more
A good roast leg of lamb recipe should be simple and impressive—something you can serve to guests on Easter or Passover that’s equally easy for a special Sunday dinner. This version, flavored modestly with garlic, rosemary, salt, and pepper and finished with an easy red wine pan sauce, is just that. (It also has hundreds of reviews … Read more