Fry

Editor's note: Moby shared this recipe exclusively with Epicurious. To read more about Moby and take a peek inside his kitchen, click here. Moby has been a practicing vegan for 20 years. He makes these vegan pancakes with organic ingredients, including lots of fresh berries, and serves vegan sausage alongside.

Crunchy, salty, and fried. Who knew turnips could taste this good? These can be fun appetizers or the perfect side for sesame-oil-seared black cod with a rice-vinegar soy glaze.

This recipe is a fun alternative to the heavier dishes that tend to make an appearance at Super Bowl parties. A few variations can be made to this salad as well: Make it Buffalo style by tossing the chicken in a little hot sauce just after you've fried it. You can also vary the cheese (by using goat or Feta) and other salad ingredients (like lettuce type) according to taste. Freezing the cheese will make it firmer and much easier to grate.

Breading gives skinless fillets oomph, and a quick sauté cooks them through.

Tarama (or taramasalata) is a Greek spread traditionally made with carp roe, breadcrumbs, lemon juice, milk, olive oil, and seasonings. Here, smoked salmon adds an extra dose of flavor.

You don't need an endless supply of ingredients to create a flavor-packed stir-fry. Here, flank steak and fresh Napa cabbage come together without fuss, thanks to a Chinese sauce that requires little work.

It's no secret that kids go crazy for crisp, fried potatoes. Serve them these classic latkes and you'll be giving them exactly what they want.

My friends Renée and Carl Behnke are consummate hosts and gourmands, and fried chicken is one of their favorite dishes to offer a hungry crowd. Renée's secret for an amazingly crispy and crunchy crust, which is now mine (and yours), is to let the chicken rest in flour as the oil heats. I have adapted her recipe, giving it an Indian twist. Indians (like many southern Americans) love buttermilk, so it's natural to use it as a liquid for the overnight brine. I add spices to the brine and flour coating to give the chicken an extra hit of flavor.

Editor's note: The recipe and introductory text below are from Anne Willan's book The Country Cooking of France. La Truffade If you can't afford truffles, you indulge in Truffade, say the inhabitants of the Auvergne, notoriously among the coldest and most rugged areas of France. Often served with sausages, Truffade is a potato cake flavored with bacon and laden with cheese, a buttress against the worst weather. Nippy Cantal is the local hard cheese, and Gruyère may be substituted.

A diced confetti-style hash is a great way to use leftover meat and vegetables.

These fried cheese crisps are fun to make, so enlist a few guests to help if you decide to make them at the last minute.

Serve as a side dish or as an appetizer.

The praline is also great on its own as a snack; it would be an excellent gift.

The cornmeal-crusted shrimp are a crunchy contrast to the creamy risotto.

These irresistible nuggets, a specialty of Puerto Rico and the Dominican Republic, are here made with boneless chicken instead of the usual chicken-on-the-bone.