Frying

At Il Buco Alimentari e Vineria, Justin Smillie goes through 60 cases of artichokes a week to keep up with the demand...

In this classic Latin American dish known as tostones, unripe plantains are sliced, smashed and fried twice, until go...

Once a week, a fish-and-chips truck rolls into Methlick, the near-restaurant-less Scottish town where Matt Canlis liv...

To make the perfect roll, Valerie Luu and Katie Kwan cook the filling ahead of time and wet the rice paper with their...

These crisp, light fritters taste like nothing but fresh lobster and sweet corn. Slideshow: Fantastic Summer Hors d’O...

Richard Blais explores his British roots at his Atlanta restaurant, The Spence. Lemon curd and malt liquor—both Briti...

“Coconut connects with my African roots,” says Ethiopian-born Marcus Samuelsson about a key ingredient in F&W’s C...

“I’m crazy about fish tacos,” says chef Amanda Hallowell. “And my sister Jessie is a sauerkraut fanatic. She made a f...

For these flautas, tortillas are rolled around a savory filling and pan-fried until crisp. Grace Parisi perfected her...

“When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were...

Lightly spicy haddock gets served with two sauces: a creamy onion fonduta and a zingy herb yogurt.

“Churros are such a crowd pleaser,” says Top Chef: Just Desserts winner Chris Hanmer about these Spanish-style ridged...

“My first exposure to authentic Mexican food was through Zarela Martinez,” says F&W’s Grace Parisi. “These stuffe...

Marcia Kiesel ingeniously substitutes trout fillets for the usual veal or pork in this schnitzel, an iconic Austrian ...

These pounded, breaded and fried chicken cutlets, with their crisp golden crust, were Linda Meyers's childhood favori...