One of the most iconic of American foods, fried chicken holds a place of honor on our dinner tables and our picnic baskets. Enjoy it as part of a summer feast, along with tomato salad and peach cobbler, or at a picnic with cold fried chicken, macaroni salad, and iced tea -- or savor it any time of year with buttermilk biscuits, mashed potatoes, and gravy.
This make-ahead recipe from Canlis chef Jason Franey uses an innovative water bath technique to keep the stuffing from drying out before it hits the holiday table. Pair with his Slow-Roasted Heritage Turkey with Orange and Sage and Cranberry-Orange Jam for a one-of-a-kind Thanksgiving feast.
Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.
Best served warm, these fragrant, golden morsels are by turns tender, crisp, and fruity. A simpler (no-yeast) alternative to sufganiyot -- the traditional jam-filled Jewish doughnut served during Hanukkah -- the fritters are studded with diced sweet apples and generously dusted with confectioners' sugar. Be forewarned: They can be addictively delicious.