Green tomatoes were made for frying. Unlike their ripe and ruby-colored counterparts, green tomatoes have a firmer texture and a tartly herbaceous profile that lends itself perfectly to frying. Yet, ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Match the best batter and fish with these recipes for fried catfish, cod, sea bass, shrimp, snapper, swordfish, and more. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years ...

IN THE YEARS I spent working in restaurant kitchens I broke down countless chickens. Often the wings would end up fried and served for staff meal, and it would, similarly, be impossible to count the ...