Fry

The crushed peanuts and shredded coconut on top give a subtle but addictive crunch.

Chewy. Crunchy. Salty. Spicy. These veggie-packed fritters have it all.

How to make steakhouse-quality steak at home.

Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

The easiest—and most delicious—homemade falafel recipe that ever was.

Here's how to get that deep caramelization and custardy interior.

Bone-in, skin-on chicken thighs are the dinner gods’ gift to home cooks everywhere. Each one is its own perfect portion of crispy skin and juicy meat that’s pretty impossible to overcook. Just make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.

Did you think a juicy, savory, filling gyro was only something you could find at a Greek restaurant? Think again. Our version has everything you love about the classic—crispy lamb, creamy yogurt, and crunchy vegetables—and serves it up fast using only 10 ingredients. And, if you’re not a lamb person, you can easily make this recipe with ground pork or beef.

Like the song of summer, but pancakes.

If you prefer skinless, boneless thighs, that’s fine too. You will need to add about 2 Tbsp. olive oil to the pan to start, and your total cook time will be shorter. Change up the crunchy vegetables as you wish—any sturdy veggie that you enjoy eating raw will be equally good.

A salad where one of the main ingredients is cheese? Okay yes.

Warm browned cutlet + juicy, crispy, herby things = summer dinner without breaking a sweat.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

A big soup spoon is the way to go for oil basting.

These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.

We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.

Magical mini versions of Juicy Lucys, cheese-filled burgers that hail from Minnesota.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.