117
results
Narrow Results
You've Selected:
Fry
Appetizers
Easy
Source
Saveur (95)
5 Second Rule (1)
Appetite for China (1)
Bella Online (1)
Bitchincamero (1)
Main Ingredient
Vegetables (47)
Cheese (27)
Eggs (14)
Shellfish (13)
Fish (11)
Cuisine
American (45)
Italian (15)
Mexican (10)
Gluten-Free (9)
Chinese (8)
Season
Summer (41)
Winter (26)
Spring (25)
Fall (15)
Occasion
Cocktail Party (12)
Christmas (6)
Backyard BBQ (5)
Birthday (1)
Easter (1)
Topic
Recipe (117)

Advertisement
05/25/2010
Yankee Fish Cakes
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
Issue #130
06/01/2011
Greek Fried Cheese
This is one of many flavorful mezedes (Greek appetizers) in Susanna Hoffman's The Olive and the Caper (Workman, 2004). See the recipe »
Issue #126
12/16/2009
Bacon-Wrapped Sardines
King Oscar sardines work nicely in this preparation, which is based on a recipe in La Cuisine (Leon Amill, 1969) by Raymond Oliver.
Issue #126
05/28/2010
Crab-Stuffed Jalapeńos
This dish is based on the crab-stuffed jalapeńos found on menus throughout southeast Texas. Continue...
Issue #121
04/12/2009
Chinese Minced Chicken Wraps
This recipe was given to us by Bee Yin Low, who writes the blog www.rasamalaysia.com.
Issue #120
06/24/2011
Salmon Croquettes
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
Issue #119
03/08/2009
Sage Potato Chips
This whimsical snack is served at New York's Blue Hill at Stone Barns.
Issue #119
04/24/2013
Fried Chicken Livers
Our deputy editor Beth Kracklauer traveled to Louisville, Kentucky, with her father for her survey of the best bar foods in that city. These fried chicken livers topped the list. Continue...
Issue #117
01/05/2009
Rolled Oysters
Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack.
Issue #117
07/18/2008
Ricotta Fritters (Polpette di Ricotta)
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
Issue #113
01/06/2010
Shanghai Chicken Wings
These Asian-inspired chicken wings are equally delicious when served as part of a pupu platter or as an appetizer on their own. Continue...
Issue #111
04/13/2008
Crab Spring Rolls
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
Issue #111
04/09/2008
Brown Rice Fritters
These rice fritters have a creamy center and a slightly crisp exterior.
Issue #111
03/17/2008
Boiled Beef with Horseradish Sauce
This hors d' oeuvre can be found in a traditional Russian feast.
Issue #110
11/06/2007
Classic Latkes
These crispy potato pancakes are equally delectable served with sour cream or applesauce.
Issue #107
10/02/2007
Udon with Soft-Boiled-Egg Tempura
A specialty of the Chikusei udon shop in the city of Takamatsu is its tempura made of soft-boiled eggs.
Issue #106
08/23/2007
Flaming Saganaki
Your landlord may tell you otherwise, but it's easy to make flaming saganaki at home.
Issue #105
08/23/2007
Cauliflower Fritters
These fritters are best sprinkled with grated pecorino romano while hot, allowing the cheese to melt over the crunchy exterior.
Issue #105
05/07/2007
Squash Blossom Quesadilla
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
Issue #102
01/16/2008
Shrimp and Crab Ceviche on Fried Tortillas (Tostadas de Ceviche de Camarón y Jaiba)
The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad.
Issue #96
« Previous 1 2 3 4 5 . . .6 Next »