Fry

You don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip.

And we've got a genius trick to prevent the edges of the bologna from curling up when they fry.

Because you need more pork and homemade hoisin sauce in your life.

Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

The easiest—and most delicious—homemade falafel recipe that ever was.

Sambal oelek and chili-garlic sauce are similar except the latter has garlic in it. Glad we could help clear that up.

Here's how to get that deep caramelization and custardy interior.

Bone-in, skin-on chicken thighs are the dinner gods’ gift to home cooks everywhere. Each one is its own perfect portion of crispy skin and juicy meat that’s pretty impossible to overcook. Just make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.

Fried eggs, crispy and runny and perfect on everything.

Did you think a juicy, savory, filling gyro was only something you could find at a Greek restaurant? Think again. Our version has everything you love about the classic—crispy lamb, creamy yogurt, and crunchy vegetables—and serves it up fast using only 10 ingredients. And, if you’re not a lamb person, you can easily make this recipe with ground pork or beef.

Stuck in a salmon rut? We got you. You'll never believe how easy it is to make your own sweet-salty teriyaki sauce at home, and there's no better application for it than this beyond-simple weeknight favorite.

A boneless rib eye is your best bet, plus it’s easier to serve family-style.

Eggplant gets a big lift from buttery avocado and an irresistibly kicky, creamy sauce.

It can be easy to give up on ordering pancakes for breakfast—more than a few bites and you're carb-ed out. We’d make an exception for these, which were inspired by Gjelina’s 9-grain pancake in Venice, CA.

If you prefer skinless, boneless thighs, that’s fine too. You will need to add about 2 Tbsp. olive oil to the pan to start, and your total cook time will be shorter. Change up the crunchy vegetables as you wish—any sturdy veggie that you enjoy eating raw will be equally good.

Warm browned cutlet + juicy, crispy, herby things = summer dinner without breaking a sweat.

A salad where one of the main ingredients is cheese? Okay yes.

Super easy meatballs in under 5 ingredients, phewph!

Don’t trust anyone who doesn’t love a chicken cutlet.

The secret to flaky scallion pancakes isn’t a long ingredient list. It’s in the rolling and coiling, which takes practice.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Also known as kremmudokeftedes.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.