Frying

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...

Known as bolinhos in Portuguese ("little cakes"), these croquettes are Daniel Boulud's take on a classic Brazilian ba...

Fried shallots add sweetness and a crouton-like crunch to this simple green salad from Chris Ainsworth, chef and owne...

In Japan, tonkatsu—fried, breaded pork cutlets—are hugely popular. For her version, Grace Parisi uses low-f...

Chef Way Dried porcini mushrooms flavor these crisp, creamy-centered croquettes, which Jerry Traunfeld serves in waln...

To make these addictive snacks, chef Jason Travi tosses canned chickpeas with flour, coriander and cumin, then fries ...

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In this recipe, chef Peter Berley looks to Latin America, creating a sophisticated take on the ubiquitous arepa (corn...

 More Chef Coverage from F&W Editors

Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne an...