Fry

If you can't find currants (check the farmers' market first), use any other berry or a mix.

This upgraded version of the classic fish sandwich has a light-as-air tempura batter, punchy tartar sauce, and spicy slaw.

Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you don't have to mix up two different sauces to get dinner on the table.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

Who says gremolata has to have parsley and lemon? No one who's tried this crunchy Thai influenced riff.

Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of flavor—crunchy, creamy, luscious—you'll see why.

The intense, salty, bitter flavor of redeye gravy can be polarizing. We've added butter and a pinch of sugar here to round out the flavors while still keeping the integrity of this iconic Southern condiment intact. Biscuits and/or grits are a great accompaniment to this dish.

Pasilla chile oil wakes up lamb meatballs and cucumber while plenty of yogurt keeps the heat in check.

A simple spring salad of shaved asparagus and fennel provides the fresh crunch needed to offset rich breaded pork cutlets.