Fried Green Tomatoes: Expert Edition

When it comes to fried green tomatoes, are you looking for crispy on the outside, moist on the inside, and filled with flavor all the way through?

Of course you are.

Well, if you have ever tried your hand at making them, or have tasted less-than-stellar examples of someone else’s experiments, then you understand what a challenge this can be. Chef Walter Bundy of Lemaire in Richmond, Virginia, has cracked the code: marinate in a vinegar-based “brine” (as opposed to a milk-based one) and freeze slices before frying.

Awesome results. You are now an expert.