Fry

This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

These are ideally made with ground shortrib, but using chuck will give you an equally savory filling.

These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

These fillings would also work wrapped up in a tortilla or lavash.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

Working in batches ensures okra that's golden and tender, not soft and slimy.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

This rainbow trout recipe is ready in under 20 minutes, and that spiced-yogurt dressing? You're going to want it on everything.