Frying

Plus: F&W's Fish and Seafood Cooking Guide

This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce and tomato sandwich...

When they're in South Carolina, the Lees make this recipe with wreckfish, a local, sustainable catch; striped bas...

Ladopsomo is a type of Greek fry-bread that's puffy, light and crisp.  Michael Psilakis: Defining Greek Food

"The woman who made the diples [fried dough] was like my grandmother—she wore a bib apron 24 hours a day,...

At Trummer's on Main in Clifton, Virginia, Clayton Miller makes a highly seasoned, Indian-inflected tomato jam with g...

With this buttermilk-soaked version, F&W’s Grace Parisi has perfected fried chicken.  Tips from the F&...

Yucca, sometimes called cassava, is a starchy root that grows in very warm climates and makes supercrunchy chips. To ...

 Recipe Tips from F&W Editors

John Shields of Town House in the small town of Chilhowie, Virginia, composed this dish from ingredients he picked up...

Serve these shells with Grilled T-Bone Tostadas with Spicy Radish Salad.

The ingenious topping of quick-fried cellophane noodles makes this eye-catching slaw irresistibly crunchy. Wendy Leon...

Wendy Leon gives this classic Chinese squid dish a fun twist by flavoring it with five-spice powder (typically a grou...

From his Pepto-pink truck, Joe Kim of the Flying Pig sells French-Asian tacos and sliders all around L.A., playfully ...

You can use gyoza wrappers instead of making dumpling dough.  More Recipe Tips from F&W Editors

In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and c...

Melissa Rubel Jacobson makes her faux beignets with firm tofu instead of dough; coated with cornstarch and fried, the...

You can use gyoza wrappers instead of making dumpling dough.  Tips from the F&W Test Kitchen

Chef Way Wolfgang Puck of Los Angeles's Spago makes his schnitzel by deep-frying cutlets of Kurobuta pork, a deeply m...