The hot convection air will crisp most leafy greens such as spinach, kale and chard far beyond anything you'd want to eat. Solid veggies including Brussels sprouts, squash and zucchini fare well ...

Almost all parts of the tree, including the bark, pods, and leaves, are eaten or used as ingredients in traditional herbal medicines. In fact, researchers have found over 90 bioactive plant ...

dip the kale in the batter and deep fry in the oil, bringing the temperature down while frying. This will ensure a crispy product. Keep aside when you have finished frying the leaf. Soak the ...