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The batter for these fritters forms a light, crisp coating that would also work well with sliced eggplant and zucchin...

Any kind of smoked fish works well for chef Kerry Sear's fried cakes. He uses cod, which comes from Alaska and is wid...

F&W’s Grace Parisi tops fluffy whipped sweet potatoes with crispy fried shallots in this fantastic side dish. Sl...

The yeast in the batter makes the fried fish especially light and crisp.

To cut the eggplant into thin, even lengthwise slices, use a sturdy stainless steel French mandoline or an inexpensiv...

Chewy pearl barley gives this potato-cake accompaniment a lovely texture. Plus: More Vegetable Recipes and Tips

When Ralph and Ricky Lauren dine at his Chicago restaurant, RL, she likes him to order the Milanese veal off the menu...

Robert Duvall's love of crab cakes stems from his childhood in Annapolis, Maryland, where crab is required eating. Wh...

The Swiss chard is a stand-in for the robust green sweet potato leaves Pépin discovered in Africa, and fresh tro...

Josiah Citrin adds kataifi—finely shredded wheat used in many Greek pastries—in place of bread crumbs to make his sea...

Jacques Pépin created this hearty stew with ingredients he found at the Livingstone Farmers' Market. Peanuts...

For the ultimate crispy fried chicken recipe, we turned to Scott Peacock, the chef at Watershed in Decatur, Georgia, ...

Cooking whole fish doesn’t get much easier or more delicious than this. Inspired by a dish she had in Mexico’s coasta...

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