After a quick salt cure, these cactus paddles are ready to bread and fry.

Mash, fry, and steam your way through the whole spectrum of ripeness.

Marinate it in turmeric-spiked chutney, bread it with semolina, and fry.

The classic mother sauce gets the croquette treatment.

Butternut squash deserves a dip in hot olive oil, the Calabrian way.

Give day-old rice a second life with kimchi and Heinz.

Cooking with the whole lemon can be a revelation—skin, pith, juice, and all.

A family of deep-fried snacks reflects the island nation’s rich history of immigrant diversity, as well as its tumultuous past and complicated present.

We may call them French fries in the U.S., but they were born in Belgium as a street food for the rich.

These little oyster-shaped bites are often overlooked at the grocery store, but when you fry them, they become a party snack, a salad topping, or the filling for a sandwich.  

It transforms the bean curd into something completely, magically different. Your sauces will thank you, too.

I miss gnocco fritto like an old friend. When we get together, the conversation comes so easy.

Curry puffs, or epok epok, are fried savory pastries eaten throughout Malaysia and Singapore. They can also be a livelihood, a family tradition, and a gateway to friendship.