Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.

Shrimp toasts are traditionally fried, but our version of this classic Asian appetizer is baked, so your guests won’t have to worry about messy, oily fingers.

Fried with a parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.

Thickened with peanuts and made with the Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy meal.

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte...

If you like fried chicken with cream gravy, you'll love this sauce—sophisticated and rich, with a bit of sweet fruitiness from the Madeira.

The garlic-nut sauce known as tarator, which sometimes also includes tahini, is a classic Turkish accompaniment to mussels and fried fish as well as vegetables.

Inspired by the Persian fried-turnover cookies called ghotab, food editor Shelley Wiseman used a simple dough to enfold fragrant candied orange peel and pistachios.

From fried Cuban sandwiches to simmered Korean tofu to lemony Provençal linguine, the recipes in this issue take their inspiration from all over the map. Here are our editors’ ten top picks....

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....