Fry

Meet the latke's larger, Swiss cousin: the Rösti. This recipe makes two giant potato cakes; if you want to serve them at the same time, you’ll need to use two skillets (heavy ones produce the crispest results).

Under the weight of a second skillet, the "pressed" chicken releases its fat and juices into the pan and ends up cooking in all that sumptuousness. The result is almost unbelievably moist meat. Adding the quick-cooked vegetables and the spicy perfume of marjoram completes what is sure to become a go-to recipe in your dinner arsenal.

The trick to these poppers is squeezing as much liquid out of the grated zucchini as possible. This helps create a firm but light batter that can be easily rolled into balls and fried.

We gave the old liver-and-onions routine a contemporary twist with mild scallions and crisp pancetta. Sherry-butter sauce adds finesse and roundness of flavor.

Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.

Luke Meinzen likened cooking these classic half-moon-shaped pies to "herding miniature manatees in a hot-oil sauna." We traded lamb for the mutton and scallions for the wild leeks in these hearty little pastries that have been eaten by Mongolian nomads for centuries.

This easy, indulgent appetizer comes from cookbook author Daisy Martinez. The fritter batter can be made one day ahead.

In French bistros, confit duck legs are traditionally served with a very simple, sharply dressed frisée salad. This version of the light meal gilds the lily by switching out frisée for peppery watercress and adding juicy navel oranges and nuggets of toasted walnuts.

This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.

Serve lemon wedges alongside fish.

Scallops are rich in iodine, essential to a healthy thyroid and metabolism.

This classic Mandarin Chinese recipe can be made with either ground beef or pork.

If you have trouble getting the chicken mixture to roll into balls, chill it for up to 30 minutes or add another 1/4 cup of crumbs.

In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.

For a substantial vegetarian spin on köfte(a kind of Middle Eastern meatball), we beefed up grated zucchini with fresh herbs and mashed chickpeas. The accompanying pilaf, which uses both beets and their greens, is brilliantly colored and gets a joyous crunch from slivered almonds.

Like the classic steak preparation for which they are named, these crisp panko-crusted ribs cook fast, but they're surprisingly tender on the inside.