Fry

Crispy, comforting chicken cutlets are even more irresistible when topped with a punched-up ranch sauce.

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine.

Dukkah, an Egyptian nut and spice mix, creates a deeply flavorful crust for salmon fillets when tossed with puffed amaranth.

We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.

This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.

If your only experience with ricotta has been smothered inside lasagna or ravioli, you need to try this simple, herby, green-chile studded ricotta taco.

During summer months, find zucchini blossoms at specialty grocers or at farmers’ markets. Halved scallions can be used instead, and small shrimp can stand in for the squid.

Filled with ham, bell pepper, and onions, this diner classic is also sometimes called a “Denver Omelet.”

When it’s French toast you want, diner-style is the only way to go.

The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more.

This classic diner mash-up of a grilled cheese sandwich and a hamburger is stuffed with a tangle of sweet pan-seared onions.

I have had this served with chopped avocado, beans, rice, and all sorts. So please do feel free to include one (or all) of those as an accompaniment if you fancy it.

Sliders are simple, but perfecting them is a bit of an art. It’s all about getting the three main components—the sauce, the filling and the bread—in the right ratio. We’ve got the sauce and filling covered, so all you need to do is get some fresh bread.

These bibimbap-inspired grain bowls are brimming with bright vegetables and spicy marinated steak.

A combination of pork belly and pork shoulder, slow-cooked to tenderness and then crisped in a pan, yields carnitas with unparalleled texture and richness.

With a few fresh leeks, a hint of citrus, and a dash of cayenne, this all-in-one brunch dish is both luxurious to eat and easy to make.

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

We’ve given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce.

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

A few days a year, Boccione "Il Forno del Ghetto," the generations-old kosher bakery on Via Portico d'Ottavia, sells pizzarelle. The bakers make them only during Passover, and due to restrictions on working, the baker is closed during most of the holiday. If you time it right, this highly seasonal specialty can be yours. Otherwise, drop by Boccione for their year-round non-Passover classics like thick ricotta cakes and Biscotti con Mandorle e Cannella. And don't be turned off by the slightly cha.…

Skip the mess of dredging and deep frying with these super-easy mozzarella sticks.

Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.