Add Yahoo as a preferred source to see more of our stories on Google. Here you’ll find six leaders of a new happy hour revolution—ambitious bars and restaurants that are rewriting the rules of ...

Add Yahoo as a preferred source to see more of our stories on Google. Smashing pumpkin: Alice Zaslavsky’s free-for-all pumpkin fritters on a bed of chickpea couscous served with yoghurt, paprika and ...

At a recent visit to the Auberge at Ojai, the new “progressive American/French” restaurant where Christian Shaffer (of Avenue in Manhattan Beach and the recently closed Chloe in Playa del Rey) is chef ...

Inspired by bhajia, crispy fried snacks with origins in the Indian subcontinent, these zucchini fritters avoid the pitfalls of becoming an average soggy mess. The moisture released from salting the ...

In a medium saucepan, over medium heat, add the milk, butter, salt and pepper. Use a microplane grater to grate the garlic clove over the pot. Heat until boiling. Reduce the heat to low and slowly ...

This recipe originally appeared on The Nosher. It’s not every day you’re actually encouraged to indulge in a deep-fried afternoon snack, so I feel obliged not to pass up that opportunity when Hanukkah ...

Recipe Ingredients: 2 medium-sized zucchinis, grated 1 small onion, sliced 2 cloves of garlic, minced 1/2 cup chickpea flour, or more if needed Season to taste Olive oil for frying Instructions: Grate ...

You can fritter away your time on this idea of one of our Afternoons chefs, and she promises it won't go to waste. For the batter, whisk the soda into the flour, add the bicarb, paprika and salt, ...

We'll admit it: Most of the recipes in our arsenal of ultra-fast weeknight meals involve boiling water or zapping frozen dumplings in the microwave. But mixing together flour and water to make a ...