Frying

This ultrasimple soup requires little more than a couple of cans of black beans, some onion and a bit of cumin. A top...

These delicate and slightly sweet fritters from Devi Garh palace-hotel are deliciously flecked with cilantro leaves a...

Most fish prepared in India is stewed or cooked quickly in the tandoor, but this dish from the Taj Lake Palace is sea...

Traditionally made with mashed vegetables left over from a Sunday roast (here shaped into cakes and pan-fried), bubbl...

Gerald Hirigoyen tosses wedges of fried Yukon Gold potatoes with plenty of Piment d'Espelette, a smoky Basque chile p...

Gerald Hirigoyen's airy beignets (doughnuts) can be deep-fried a few hours in advance and recrisped in the oven just ...

At the adorable regional-American Redhead tavern in Manhattan's East Village, the specialty is chef Meg Grace's stell...

In a superlative combination of fish eggs and chicken eggs, Jacques Pépin stuffs a classic French omelet with so...

In his cute version of the BLT sandwich, Michael Schwartz replaces the mayo with a wedge of blue cheese. He cures his...

Gail Simmons's mother, Renée Simmons, uses a food processor's shredding disk to get long potato strands ...

These knife-and-fork club sandwiches rearrange all the elements of a classic hearty breakfast—runny fried over-easy e...

Growing up in Silver Spring, Maryland, cooking-club member DeeAnn Budney attended all-day Chesapeake blue crab feasts...

Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they're crispy, then sprinkles...

This eggplant Parmesan is all it should be: delicate slices of fried eggplant nestled in a bright, tangy tomato sauce...

Claudia Bassols, the Spanish actress who joined Mario Batali and Gwyneth Paltrow on their road trip, has a love for p...

"There's nothing better than a simple tempura of a primo vegetable," states Peter Hoffman. For this sensational versi...

To create this Southwestern-inspired dish, Melissa Rubel Jacobson tosses shrimp with chipotle chile powder (made from...

To enhance eggplant's savoriness, chef Allen Susser (an F&W Best New Chef 1991) glazes it with soy sauce and mirin an...