A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll.
This recipe comes from SAVEUR contributing editor Rick Bayless.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
This recipe is a clever and tasty version of the Southern classic.
Tempura is a popular Japanese specialty.
This dish of sea bass paired with the sea urchin, which carries with it the essence of the ocean, and the blood sausage, the essesence of earth, is the perfect representation of Catalan and all its richness.
In this dish, Santamaria's delicate garlic cream suggests a refined version of allioli, the basic Catalan emulsion of garlic and olive oil.
This rendition of parathas, the stuffed Indian fried dumpling, reveal a savory lamb filling.
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Source: How to Cook Everything