In Naples, fried zucchini is a street food, and it was always my favorite component of Frito Misto (a dish of mixed fried foods) when I was a child. I’ve made it lighter by coating it in the Japanese bread crumbs called panko instead of regular bread crumbs, a method you could use equally well with sweet potato slices, carrots, broccoli, cauliflower, peppers—really any vegetable you like.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.