Frying

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...

Torrisi Italian Specialties chef-owners Rich Torrisi and Mario Carbone have reimagined the knish, the classic Jewish ...

Chef Way Colby Garrelts brines expensive wagyu for the homemade corned beef he uses in his tomato-rich, chunky hash. ...

According to writer and recipe developer Jess Thomson, who helped Top Pot's owners translate their recipes for the ho...

These amazing, light and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor.

Chef Way At Besh Steak, John Besh prepares mini meat pies with house-made dough and a rich, spiced filling of beef, p...

"I like a fried egg," says April Bloomfield about the topping on her arugula salad. "Especially when it&#...

For April Bloomfield, the crisp potatoes and caramelized onions called potatoes lyonnaise are "the ultimate home fry....

This recipe make enough braised pork filling for both the fried tamales and one 10-inch tamal pie.

In The Help, the character Minny reveres Crisco, calling it "the most important invention in the kitchen since jarred...

Jay Foster of San Francisco's Farmerbrown's Little Skillet does brisk business in these fried-fish sandwiches...