Author: Grace Young
Author: Orah Raia
The salty cheese and piloncillo makes these gorditas go wonderfully with a hot chocolate or champurrado.
Author: Fany Gerson
Author: Melissa Roberts
Author: Joyce LaFray
Author: John Currence
Author: David Kamen
Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
Author: Amiel Stanek
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Author: Sohla El-Waylly
First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.
Author: Alison Roman
Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella
Author: Donna Hay
Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.
Author: Rachel Allen
Author: Lidia Matticchio Bastianich
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
Author: Bruce Aidells
Author: Deborah Madison
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Author: Nick Curtola
Author: Lidia Bastianich
These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry twice the batches at once.
Author: Rhoda Boone
Author: Suzanne Tracht
Author: Pat Neely
Author: Susan Bishop-Sauter
Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!
Author: Trine Hahnemann