Fry

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.

When matzo meets kimchi pancakes: a love story.

Make this once; sprinkle on salads all week long.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

Get your crispy and delicious on. These ingredients prove that breadcrumbs don't own the breading game.

More delicious than roasting, easier than deep-frying. Presenting: 16 excellent recipes for pan-fried everything.

One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken.

Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

There's nothing more disappointing than a sub-par breaded and fried cutlet. Don't make these common mistakes when dredging, breading, and frying at home.

This genius method for encases several thin slices of pork in an especially crunchy tonkatsu coating. The meat stays super juicy during the quick frying time.

Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

When all else fails, just add toast.

Think of this fried rice recipe as a template, not a dictum. If you don’t have beef jerky on hand, use leftover short ribs or spareribs, try some Chinese sausage, or skip the meat altogether. The technique is what is key here, not the specific ingredients.

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

Freekeh has a smoky flavor that gets more depth when the grains are toasted; you can use wheat berries, spelt, brown rice, or farro instead.

When you put an egg on eggplant, you get a veg main course.

Salty, crunchy, and herbaceous. You won’t be able to get enough of it. We promise.

This is what happens when a French salad collides with an iconic bacon-egg-and-cheese.

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.