deep-fried

Whether you're crusting with seeds, nuts, cheese, lentils or — let's just say it — bacon, you can't lose when you crust your food.

Take a peek into the wild kitchens and labs of renowned chef and molecular gastronomy master Wylie Dufresne, with wd-50: The Cookbook. While you won't find any quick and easy dinners in this formidable tome, make sure to pick it up if you're looking to break into the science of his stunning dishes (or simply wish…

This spiced fried pasta, from Indian star chef and cooking show host Sanjeev Kapoor's awesome YouTube channel, has everything you want from a snack.

Breadcrumbs: they're not just for deep-frying anymore. Whip up a fresh batch tonight and try these 14 innovative recipes to make the most of them.

Did you know that we have a huge volume of awesome bar food recipes that need a new home in your kitchen? Get at it, beer fans!

Where would modern cuisine be without the humble but mighty onion? Try on these fried onion petals for size, with a zippy pink beet and labneh dip.

Thanks to the new Shake Shack cookbook, we can all recreate these famous patties at home! Try a ShackMeister Burger on for size.

Large fried chicken (yes, that's what it's called), also known as "giant fried chicken," has come to our attention. Ready for a snack attack?

Learn how to make toasted ravioli, a St. Louis, Missouri staple. Join Mario Batali as he explores the cornerstones that have shaped our collective palate.

There's never been a hotter time to visit Cuba, but if it's not next on your fantasy travel list, there's Cuba! It's a collection of 75 authentic recipes gathered by the photographer-stylist team of Dan Goldberg and Andrea Kuhn, along with food writer Jody Eddy, that will bring a taste of Havana (and elsewhere) right to…

British cuisine is having its heyday — no longer does toast, hash, roast or mash conjure up the bland pub-style food of yesteryear. Join Duck & Waffle executive chef Dan Doherty as he jazzes up classics, creates new favorites and puts inventive spins on some of our favorite ethnic cuisines. My favorite hybrid, combining the worlds of Scotch…

For masterful Spanish cooking you can replicate at home, look to chef Katie Button's new book, named for her Asheville restaurant. Cúrate is packed with 125 recipes from the classic to the modern, tapas and drinks to main courses and desserts, with plenty of surprises in between.  These cheesy, crunchy pork chops are the most…

Ham and Sohla El Waylly are the 30-year-old chef-owners of Hail Mary, a New American–style diner in Greenpoint, Brooklyn. One look at their menu says it all (and yes, of course breakfast is served all day). The two chefs have a wealth of popular restaurants on their résumés and are putting their skills and creativity towardsreinterpreting…

Say what you will about New Jersey, but head over the bridge and you'll eat very, very well. With an enormous amount of farmland as well as a diverse immigrant (and native) population, you'll be ready to move on from red sauce Italian quicker than you may think. Take a peek into the Garden State's…

Fry bread, a staple of Native American cuisine, is having its moment in the restaurant scene. It is just what it sounds like: a savory version of the fried dough you've surely enjoyed at fairs and festivals, topped with any combination of ingredients you deem craveable. We borrowed chef Tim Cushman's fry bread recipe — a best-seller…

This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her photographer friend Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is America’s Best Breakfasts: Favorite Local Recipes…

Eating close to nature has never been more popular. Except, well, back when we ate close to nature because that’s where food came from. Shun the supermarket tonight and hit the land and sea for the freshest food known to mankind with the award-winning culinary team of John Ash and James Fraioli. This simple recipe is…

Pitmaster Bill Gillespie's barbecue team was named Grand Champion of the prestigious American Royal Barbecue Invitational, so you can assume he knows a thing or two about smoked pork. Bacon, in particular, as it turns out, in The Smoking Bacon & Hog Cookbook. It's time to make the best onion rings on the planet. People are…

If you can make fries at home, we can steer you in the right direction regarding what to do with them. And sure, you can just hoover them right out of the fryer with salt and ketchup — that's one of the chief goals of Frites Week — but while you've got a hankering for crispy potatoes,…

For a spin on the traditional wedding bouquet, fry up an arrangement that people other than the bride can enjoy with this video tip from Korean YouTube channel Cookat TV. Look, I just schlepped a jillion miles to watch you get married — toss this bouquet and let's eat. And sure, if you want to keep making it about you, stick…

Chef Richard H. Turner is truly a master of meat. From his renowned London outposts (including the heralded Pitt Cue Co.) to cofounding the great annual carnivorous festival that is Meatopia, you can count on Turner for the very best “from snout to squeak.” His new cookbook, Hog, is a hefty volume of all things…

Ramen, ice cream bars, a McDonald's breakfast sandwich, avocado, a Vegemite sandwich, a cupcake and a whole head of cauliflower. What do all these foods have in common? Nothing, you say? Try again. They are all involved in the making of the crispy, golden-brown (read: ridiculous) video below, sent to us by our friends at…

Renowned chef, restaurateur and master of the Caribbean’s “cuisine of the sun” Cindy Hutson has a new book out that you’ll want to read cover to cover if you’ve ever loved a fried grouper sandwich. With recipes from her travels, fishing expeditions, restaurants and other places you’ll find some of the best spicy grilled chicken…

Uni-taskers have no place in any compact apartment kitchen, where storage space is precious and that neon blue melon baller (it was a necessity at the time, I swear!) occupies vital drawer real estate. But is there a limit at the other end of this spectrum? In an effort to streamline home cooking with simple,…

Southern food and the paleo diet may not seem like they even belong in the same thought, let alone the same cookbook, but author Jennifer Robins is changing all that with Down South Paleo. All your favorite comfort food has been converted, but just because there's no dairy, gluten or sugar doesn't mean there's no flavor.…

Did you see the recent Instagram takeover from the master sandwich-crafters at San Francisco sammie heavens Rye Project and Deli Board? Good! Did you salivate the whole time? Us too. Things got messy, and that's okay. Check out this bonus recipe from chef-owner Adam Mesnick, whose Cleveland roots run deep. Deep-fried, that is. Seek out Cleveland Stadium…