Fry

No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.

All the flavors of Eastern European cabbage rolls, but without the rolling. 

This is one of those times when just a few ingredients pay out big, resulting in a rice dish that bursts with garlic flavor.

Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.

With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes might not be what you’re used to—and that’s a good thing.

So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters.

Sfenj, hand-pulled, no-knead doughnuts dripping in honey, are best eaten immediately—and with a lot of napkins.

These Bangladeshi sweet fritters are fluffy and tender on the inside, crispy and craggy on the outside.

I'm in my pajamas but my toast is ready for its photo op.

If you thought collards were only for braising, this bright and tangy collard salad will change your mind.

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.  

Lightning-fast weeknight fried rice with flavor-concentrated cherry tomatoes. How? It’s a little salting trick.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is.

Adding yogurt to these cake doughnuts makes them light, tangy, and rich. Have we all been calling them yo-nuts ever since? Yes—and we’d like it if you did too.

Tempeh skeptics, this recipe will make a convert of you.

The shattering panko crispiness of katsu-style cutlets plus the fiery heat of Nashville-style hot chicken, all in one sandwich.

Crispy ground lamb, with its earthy, grassy flavor, stands up perfectly to a big pile of fresh herbs and salty marinated cheese.

Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.

Why choose between verde and roja salsa when you can have both?

What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.

Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.