Frying
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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...
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