Fry

Deviled is a southern term for a dish that is highly seasoned. To make life easier, have the butcher cut up the chicken, and use a small chicken — around three pounds — so that it will cook through quickly. If you're cutting it yourself, start by going along both sides of the backbone with kitchen shears or a large knife. Once the backbone has been removed, cut the chicken into eight pieces (two breasts, wings, legs and thighs); include the top third of each breast with the wings for a more generous serving. The chicken needs to marinate for at least a day, so plan accordingly. See how to joint a chicken.

Spicy and sweet, this unusual salad would be ideal with grilled chicken or fish.

Miso is a combination of soybeans and rice (or another grain) that produces a thick, salty and flavorful paste. Here, it replaces mayonnaise or mustard as a spread for grilled cheese sandwiches.

Arabs brought the eggplant to Sicily in the late tenth century and, in fact, the Italians once called eggplant radice arabica, or Arab root. It is an integral ingredient in Sicilian cuisine, and the variety of recipes featuring it — the most famous being caponata — is astounding. Sicilians often serve room-temperature vegetable preparations as appetizers. In this one, a caper-flavored tomato sauce "blankets" the eggplant.

Great as an appetizer or a light lunch dish.

Can be prepared in 45 minutes or less.

Rather than frying many batches of small latkes on the stove, you can prepare two large ones that are browned in the oven, then cut into wedges. Offer the Three-Apple Applesauce alongside.

This Basque specialty consists of scrambled eggs garnished with tomatoes, peppers, onions, and a slice of ham. The same Basquaise garnish may be prepared in advance and used for chicken and fish. Chez Gladines serves its pipérade with patates sautées — potatoes pan-fried in duck fat and seasoned with garlic and parsley.

(Salt Cod Fritters)

Active time: 2 hr Start to finish: 2 hr Traditionally sprinkled over veal, a classic Italian gremolata is made of lemon zest, parsley, and garlic. Chef Odessa Piper's take on it trades lemon and garlic for lemongrass and lime zest, giving the topping a lighter, more citrusy flavor that perfectly complements the mild trout.

This recipe is an accompaniment for Ginger Salad and Long Bean Salad .

Most Southeast Asian soups, salads, or fried rice dishes call for a sprinkling of Crisp-Fried Onions. To make them at home, I suggest you use Asian red onions or shallots. They become crisp more quickly than ordinary onions and do not need to be floured before frying. If you do not want to make your own, you can buy them at Asian supermarkets.

Crispy. Golden. Fluffy. Bubbe would approve.

Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.