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02/25/2013
Vada Pav (Potato Fritter Sandwich)
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.
Issue #137
10/07/2010
Turkey in Mole Poblano
This recipe comes from SAVEUR contributing editor Rick Bayless.
Issue #133
01/28/2008
Fried Rabbit and Vegetables
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
Issue #92
05/09/2007
Ouisie's Chicken Fried Steak with Pepper Gravy in Biscuits
This recipe is a clever and tasty version of the Southern classic.
Issue #86
12/15/2005
Ten-Ichi Tempura
Tempura is a popular Japanese specialty.
Issue #80
11/17/2005
Sea Bass with Blood Sausage and Sea Urchins
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.
Issue #73
11/17/2005
Salt Cod with Garlic Cream
In this dish, Santamaria's delicate garlic cream suggests a refined version of allioli, the basic Catalan emulsion of garlic and olive oil.
Issue #73
05/08/2008
Parathas Stuffed with Lamb, Chiles, and Cilantro (Keema Ke Paratha)
This rendition of parathas, the stuffed Indian fried dumpling, reveal a savory lamb filling.
Does Not Apply
Source: How to Cook Everything
01/20/2008
Zingerman's Roadhouse Doughnuts
Nutmeg, molasses, and muscovado sugar make these donuts an ultimate sweet treat.
Does Not Apply
Source: Splendid Table