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Fry

Explore 431 recipes, 13 articles, 6 galleries, 261 videos, and more

Fried Chicken

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Fried Chicken

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Brined and Fried Chicken

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Fried Chicken with Puntarelle Salad

Time:40 mins
Ingredients
  • 10 cups puntarelle or other bitter greens, such as dandelion greens, arugula, radicchio, or chicory (about 2 pounds), sliced if needed
  • 2 cups low-fat buttermilk
  • 3/4 cup torn fresh basil
  • 2 large eggs
  • 5 scallions, white and pale-green parts only, thinly sliced
  • 2 teaspoons baking powder
  • 2 garlic cloves
  • 1 teaspoon baking soda
  • Coarse salt
  • 2 cups all-purpose flour
  • 3 oil-packed anchovy fillets
  • Coarse salt and freshly ground pepper
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • Vegetable oil, for frying (about 8 cups)
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 chicken breast halves (1 1/2 pounds), cut into 1-by-3-inch strips
  • Sea salt (preferably Maldon), for sprinkling
  • Garnish: 1 lemon, cut into wedges
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Eleanora's Eggplant Parmigiana

Ingredients
  • 3 cups unseasoned, dry breadcrumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 2 cups all-purpose flour
  • 14 large eggs, lightly beaten
  • 1 1/4 cups (4 ounces) finely grated pecorino Romano cheese
  • 3 medium eggplants, peeled and sliced lengthwise into 1/4-inch-thick slices
  • Light olive oil, for frying
  • Eleanora's Marinara Sauce
  • 2 teaspoons dried oregano
  • 4 cups (16 ounces) shredded, aged mozzarella
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Eggplant Parmigiana

Ingredients
  • 3 medium eggplants (not more than 4-inches in diameter), sliced into 1/2-inch-thick rounds
  • Coarse salt
  • 1 cup '00' flour
  • 4 cups canola oil
  • 1 pound fresh mozzarella cheese, chopped
  • 6 ounces Grana Padano cheese
  • 1/2 cup packed basil leaves
  • 2 1/2 tablespoons olive oil
  • Fine sea salt and freshly ground pepper
  • 4 cups Tomato Sauce Recipe
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Eggplant Parmigiana

Time:2 hours
Ingredients
  • 2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds
  • Coarse salt and pepper
  • 2 cans (28 ounces each) whole peeled tomatoes, pureed
  • 3 cloves garlic, smashed and peeled
  • 1 1/2 cups plain dried breadcrumbs
  • 1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided
  • 1 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 1 cup vegetable oil
  • 1 pound fresh mozzarella, thinly sliced
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Authentic Italian Eggplant Parmigiana

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Assembling the Parts of Eggplant Parmigiana

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Delicious Cinnamon and Sugar Dough Balls

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