Deep-fry

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Easy to make, impossible to stop eating.

Just like the state fair, minus the crowds.

With layers of flavor and centuries of history, chiles rellenos makes an excellent vegetarian main.

I make these twisted yeast doughnuts with a veil of maple icing and a generous shower of crispy fried Spam bits.

These irresistibly puffy, sugar-crusted Hawaiian doughnuts come together with a handful of pantry ingredients.

Transport yourself to a seaside British pub with this satisfying recipe for beer-battered fish and chips, no airfare required.

Shrinking down your favorite crispy deep-fried onion so it’s easier to make at home.

A fiery legend steeped in American ingenuity, Buffalo wings are always a good idea. 

Fried salmon is one of those things you don’t see too often, but these bourbon-glazed salmon nuggets are terrific, especially with a side of spicy ranch.

Mofongo is a garlicky, salty green-plantain-based dish hailing from the island of Puerto Rico, though it has woven itself into the cultural fabric of the Dominican Republic and parts of Cuba as well.