Fish tacos make a satisfying meal the entire family will love. The result is a crispy exterior with moist and flaky fish inside. Transfer to a shallow dish. Place flour in a second shallow dish. Whisk egg whites and water together in a third shallow dish. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray. Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes....

Serve with roasted chicken or pork chops. Spread in a single layer on a large rimmed broiler-safe baking sheet. Roast until lightly browned and tender, about 15 minutes. Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn Stir the potatoes and increase oven temperature to broil. Broil until the potatoes are golden brown and crispy, 3 to 4 minutes. Transfer the potatoes to a platter and sprinkle with dill. Photographer: Jen Causey, Food Stylist: Ruth Blackburn...

Crispy, cheesy and oh-so-deliciouswhat else could you ask for in this easy chicken appetizer? Chicken breast works as a substitute, although it wont be as tender and moist as thighs. Line a large rimmed baking sheet with parchment paper. Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle Lightly beat egg in a medium bowl. Pat chicken pieces dry with paper towels. Add half the chicken to the egg and toss to coat; let excess egg drip off....

The golden-crisp results have only 4 grams of fat and 100 calories per serving–truly a miracle. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Transfer the squeezed potato mixture to another large bowl. Add the starch to the potato mixture. Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine....

The two married in 1950 at New Yorks City Hall and went on to raise three children. It is an interesting philosophical exercise to ponder what exactly it is to be American. I am also someone who has been forced to define my American experience throughout my life. Photo:Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco Fannie Engles latkes recipe, with some futzing and adjusting, is tried and true in the Spiegel household....

And this oven-roasted chicken is basic enough to play well in any recipe that calls for cooked chicken. Ingredients 1(4 1/2- to 5-lb.) Let stand at room temperature for 30 minutes. Preheat oven to 425F. Loosen and lift skin from breasts, thighs and legs with fingers. (Do not totally detach skin.) Stir together butter, salt and pepper. Spread evenly underneath loosened skin. Place lemon, onion and garlic in the cavity, and tie legs together with kitchen twine....

Crispy roasted potatoes get transformed with a fiery paprika sauce. Patatas bravas are served in restaurants and bars throughout Spain; this version uses baked potatoes instead of fried. Line a baking sheet with parchment paper. Photo: Ali Redmond Spread potatoes on the prepared baking sheet. Roast, flipping once halfway, until golden and crispy, 40 to 45 minutes. Meanwhile, heat the remaining 4 tablespoons oil in a small saucepan over low heat....

Gently mix in salmon. Shape into 8 14-inch-thick patties. Heat oil in a large nonstick skillet over medium heat. Photo: Carolyn Hodges Add the patties and cook until browned on the bottom, about 6 minutes. Flip the patties and cook until browned and heated through, about 6 minutes more. Add cucumber and onion and toss to combine. Divide the salmon cakes and the cucumber salad among 4 plates. To make ahead Refrigerate patties (Step 1) for up to 1 day....

Line a large rimmed baking sheet with foil and coat with cooking spray. Toss salmon and sesame oil together on the prepared baking sheet. Roast until opaque on the outside, about 6 minutes. Photo:Ali Redmond Remove from the oven and turn the broiler to High. Drizzle the salmon with teriyaki glaze and toss to coat. Broil until browned, crispy and just cooked through, 2 to 3 minutes. Ali Redmond Meanwhile, stir rice, edamame and scallions together in a medium bowl; divide among 4 bowls....

These crispy smashed mushrooms take up the flavors of sweet and tangy balsamic vinegar and savory Parmesan cheese. Making an X in each cap helps them smash evenly. Wipe mushrooms clean and trim stems flush with caps. Rachel Marek Score a 1/4-inch X across the cap of each mushroom. Place the mushrooms in a large bowl. Add oil, thyme, garlic powder, salt and pepper; toss until the oil is absorbed....

Toss beets, oil, salt and pepper together in a large broiler-safe pot. Arrange the beets in a single layer in the pot. Combine water and vinegar in a measuring cup; pour over the beets. Photography / Dera Burreson, Styling / Lauren McAnelly / Holly Rabikis Cover the pot and place on the lower oven rack. Bake, flipping the beets halfway through, until very tender, about 1 hour. Remove from the oven and turn broiler to high....

A squeeze of lemon juice at the end brings a bright citrusy pop that complements the other flavors. Keep reading for our expert tips, including why you should parboil the Brussels sprouts before smashing them. Fill a large bowl with ice water. Jacob Fox Bring a large saucepan of lightly salted water to a boil. Drain the sprouts and plunge them into the ice bath. Let stand until cool enough to handle....

Topped with Parmesan cheese and balsamic vinegar, these flavorful Brussels sprouts will be the star on any table. Smashing the sprouts creates a wide surface area that gets mouthwateringly crispy in the oven. Fill a large bowl with ice water. Photography / Brie Passano, Styling / Sammy Mila / Holly Raibikis Bring a large saucepan of water to a boil. Drain the sprouts and plunge them into the ice bath....