While latkes (potato pancakes pan-fried in oil) are traditional—and we've never met a latke we didn't love—why not end the meal this year with apple fritters that are as tender and delicate as...

The secret to great French fries is to fry them twice: once at a lower temperature to cook the potato through, then again at a higher temperature to brown them. We're also giving you five reasons to leave the...

Once you taste our batter-fried onion dippers, those blooming onions and onion rings you’ve always loved will seem so yesterday.

In North India these legume wafers are called papad and are dry-roasted over a flame, but in the South they are deep-fried until they form lots of air bubbles and become light and puffy. They are sold in many flavors, but plain is preferred in Kerala. Pappadams are always part of a Sadhya: You crush one up and mix it together with rice, dhal, and ghee. The pappadam helps to bind all the ingredients together so you can form balls when eating with your hand. Store-bought wafers are used almost exclusively by Indian cooks because the traditional recipes are labor-intensive and require days of drying in the hot sun. This recipe is part of our menu for Sadhya, a South Indian feast....

This California classic pairs meaty mahi mahi with avocado and a citrus crema

Grilling the hot dogs first lends them a deeper, smokier flavor, and the buttermilk-cornmeal coating fries up to a thick, fluffy shell.

Fried zucchini is a classic snack, but watch what happens when it’s amped up with smoky bacon and spicy jalapeño.

Sweetbreads, the thymus gland of calves (and occasionally lambs), are some of the easiest offal for beginners to love.

A Persian dinner party would not be a Persian dinner party without a bowl of this eggplant spread, the ultimate dip for traditional lavash flatbread.