Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Fry Summer Remove all Source Saveur (163) New York Times (2) Simply Recipes (2) Appetite for China (1) Apple Pie, Patis, and Pate (1) Show all... Boston (1) Butter Sugar Flour (1) Fare to Remember (1) Flavorgasmic (1) Food Network (1) Homesick Texan (1) Kitchen Unplugged (1) NOLA Cuisine (1) New York Magazine (1) SF Gate (1) Sauce Magazine (1) Serious Eats (1) Smitten Kitchen (1) The Bitten Word (1) The Ceramic Canvas (1) The Kitchn (1) The Paupered Chef (1) Vegan Yum Yum (1) thecookscottage.typepad.com (1) Difficulty Easy (133) Medium (44) Hard (2) Main Ingredient Vegetables (68) Fish (38) Pork (30) Eggs (25) Shellfish (21) Show all... Cheese (18) Potato (18) Bread (17) Chicken (16) Tomato (15) Beef (14) Fruit (12) Shrimp (7) Beans (5) Pasta (5) Lamb (3) Nuts (2) Rice (2) Chocolate (1) Course Main Course (71) Appetizers (57) Side Dish (42) Breakfast/Brunch (21) Dessert (9) Show all... 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Gluten-Free (6) Spanish/Portuguese (6) Chinese (5) Indian (5) Asian (4) Cuban (4) Hawaiian (4) Kid-Friendly (4) Classic (3) Eastern European/Russian (3) Irish (3) Mediterranean (3) Quick & Easy (3) Vietnamese (3) Cajun/Creole (2) German (2) Greek (2) Japanese (2) Southwestern (2) Vegetarian (2) Caribbean (1) Central/South American (1) Healthy (1) Moroccan (1) Other (1) Simple (1) Tex-Mex (1) Thai (1) Occasion Backyard BBQ (15) Cocktail Party (4) Easter (4) Birthday (2) Christmas (2) Topic Recipe (188) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Summer"; var omni_prop8 = "Technique:Fry,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 01/28/2008 Lemon Custard with Dried Lemon Slices and Lemon Fritters This dessert is the lemon lovers paradise. Issue #93 01/28/2008 Furikake-Crusted Ahi with Spicy Mustard Drizzle A condiment of dried fish, sesame seeds, seaweed, and spices, Furikake is a favorite seasoning in many Japanese dishes. Issue #93 01/28/2008 Panfried Pork Chops This dish is an adaptation of the "pan fried island pork chops" served at the Side Street Inn. Issue #93 10/02/2012 Buffalo Wings True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce. Issue #92 12/01/2005 Funnel Cakes These lacy doughnut-like treats, which one makes by pouring batter through a funnel into hot oil, were once known as "plow lines" and were served as a snack to field-workers. Issue #85 12/05/2005 Seafood Pancake This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan. Issue #84 01/11/2006 Cassava Crackers You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own. Issue #81 10/10/2005 Oyster Po'boy This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans. Issue #81 12/15/2005 German Potato Salad Some recipes for this salad call for sautéing the onions in the bacon fat, but we prefer them left raw. Issue #79 12/12/2005 Chilaquiles There are as many recipes for chilaquiles as there are cooks who make them. This version is served, throughout the day, at the Grand Hotel in Tijuana. Issue #78 12/12/2005 'Melt-in-the-Mouth' Kid Goat Kebabs Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious. Issue #78 12/12/2005 Salt Cod Cake on Grilled Toast Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind. Issue #78 02/10/2010 Oyster Fritters Bordeaux-based chef Philippe Téchoire makes his oyster batter with beer to lighten it and to add extra flavor. Continue... Issue #77 01/09/2006 Trout Stuffed with Serrano Ham La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season. Issue #75 12/02/2005 Striped Bass in Chardonnay Sauce This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water. Issue #75 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 05/03/2007 Ralphie's Special Tacos These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven. Issue #68 05/03/2007 Tex-Mex Flaming Cheese Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect. Issue #68 05/03/2007 Puffy Tacos The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco. Issue #68 « Previous 1 2 3 4 5 . . .10 Next »