Fry

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

A big soup spoon is the way to go for oil basting.

These fry-like chickpea fritters are best enjoyed hot, when their centers still have a custardy texture.

These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.

We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.

Magical mini versions of Juicy Lucys, cheese-filled burgers that hail from Minnesota.

While pork rib chops would be fine for this recipe, thin shoulder steaks or blade chops have more fat, meaning they’ll stay ultrajuicy even after a hard sear.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.

This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.

Boneless pork shoulder is especially flavorful and juicy, thanks to its marbling.

Full disclosure: We streamlined and simplified this recipe so that it could be makeable by a home cook. At Baroo, virtually every element on the plate is a product of painstaking labor and time; to taste the original from chef Kwang Uh, get thee to Los Angeles.

Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

It’s worth seeking out pork belly for the amazing texture it lends, but if you can’t get it, substitute with another pound of shoulder.

This all-in-one brunch dish is both luxurious to eat and easy to make.

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

These are ideally made with ground shortrib, but using chuck will give you an equally savory filling.

These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.

Did someone say Passover party mix? Probably not, but we made one anyway.

What makes these crab cakes so good? No filler ingredients and almost no binder, which means it’s all crab, all the time.

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.