Frying

Chef Brenda Langton drizzles pomegranate molasses on these crispy eggplant sandwiches for tartness.

In his restaurant, Maurizio Quaranta likes to make his own tagliolini (thin, flat-ribbon pasta). This simplified vers...

Inspiring Idea Frying capers in oil makes them incredibly crispy. Rob Evans of Hugo's and Duckfat in Portland, Maine,...

Inspiring Idea Michael Schlow of Radius in Boston uses potato flakes from a box in place of bread crumbs to form a s...

These slightly sweet, crispy cornmeal fritters, called "festival," are served all over Jamaica; supposedly, t...

Jacques Pépin ordered a saiti, a turnover filled with tangy wild greens and feta, at Marianthi tavern in the Gre...

Suvir Saran rolls the savory flatbread dough into a cone shape before griddling, flattening it to create extra-flaky ...

For his taco truck, chef Michael Rypka created a menu of amped-up street food that utilizes his deep fryer: fried avo...

Eggplant is ubiquitous in Israel. In one of Michael Solomonov's favorite dishes, the vegetable is first fried, th...

Many Indian restaurants call any spiced rice dish biryani, but Suvir Saran insists, "Biryani must be layered." Here, ...

To get his son Braedon to eat fish, Shea Gallante fries it in a seasoned crust. "My son's like me: He goes fo...

F&W's Marcia Kiesel coats trout fillets with cornmeal before frying them to create a crunchy crust with a pleasant sw...

These pan-fried cakes are crispy on the outside (thanks to a thin coating of bread crumbs) and creamy in the center. ...

"Lime, mint, peanuts, panko, noodles, shrimp—lots of textures collide in this dish, screaming for a white wi...

Bob Chambers, a private chef and former F&W staffer, created this delectable butter-fried sea bass. Slideshow: M...

Bob Chambers, a private chef and former F&W staffer, created this delectable butter-fried sea bass with an easy, ...

Kugel is a baked pudding, usually made with noodles or potatoes. This version, prepared with shredded potatoes and fr...

The flavors in this crispy seafood dish echo those in Grace Parisi's high-end pan roast, but Melissa Rubel Jacobson c...

These crispy chicken wings get their heat from Sriracha, the Thai hot sauce that chef Michael Symon says is his favor...