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Birthday (4) Topic Recipe (663) 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 = "Technique:Fry"; var omni_prop8 = "Technique:Fry"; var omni_pageName="saveur:"+omni_prop12; 07/17/2012 Papas con Rajas (Sautéed Potatoes and Chiles) Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico. Issue #149 07/16/2012 Costillas de Puerco en Salsa Verde (Pork Ribs in Tomatillo Sauce) A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla. Issue #149 07/16/2012 Enchiladas de Chile Ajo (Oaxacan Red Chile Enchiladas) These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas. Issue #149 07/16/2012 Huevos Motuleños (Eggs in Tortillas with Ham and Peas) This Yucatán-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce. Issue #149 07/15/2012 Chalupas Poblanas (Thick Tortillas Fried with Salsa) These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico. Issue #149 07/15/2012 Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce) To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you. Issue #149 07/13/2012 Porchetta Sandwiches The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aïoli on ciabatta buns accompanied with herb-strewn fries. Issue #148 07/03/2012 Corn Dogs Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within. Issue #148 06/04/2012 Peek Gai Nam Daeng (Spicy Thai Chicken Wings) These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart Nong's. Issue #148 05/22/2012 Filhote com Molho de Camaroẽs e Bananas (Fish with Shrimp Sauce and Plantains) Any tender, skin-on white fish can be used in this dish, which is topped with spicy shrimp sauce. Issue #148 05/22/2012 Filé Marajoara (Steak with Melted Mozzarella) Fresh water buffalo cheese melted over filet mignon is a classic dish of Soure, Brazil; mozzarella is a perfect substitute. Issue #148 05/22/2012 Accara (Black-Eyed Pea Fritters) Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They're usually accompanied by chile-hot, tomato-based kaani sauce (see recipe). Issue #147 05/10/2012 Frittata Incu u Brocciu a Menta (Fresh Cheese and Mint Omelet) Fresh mint gives this cheese omelet a floral flavor. Serve it with grilled bread and a green salad for a light meal. Issue #147 05/03/2012 Màfe Ginaar (Peanut and Chicken Stew) For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor. Issue #147 05/02/2012 Pastels (Fried Fish Pies) A popular snack along Senegal's coast where seafood is plentiful, these small fried hand pies are filled with a spicy herb and fish filling. Issue #147 04/18/2012 Pasta Incu Bietulle (Swiss Chard Cannelloni) Fresh pasta, whether homemade or bought, is ideal for these hearty cannelloni, baked in zesty tomato sauce. Issue #147 04/23/2012 Grilled Fish Tacos with Creamy Chipotle Sauce These delicious fish tacos go great with a chipotle-mayonnaise sauce. Issue #146 03/30/2012 Arancini Veneziani (Venetian Rice Fritters) These cheesy rice fritters are an addictive snack, often made with leftover risotto. Issue #145 03/23/2012 Chicken Lollipops These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching. Issue #145 03/13/2012 Fondi di Carciofi (Bacon-Wrapped Artichokes) These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area. Issue #145 « Previous 1 2 3 4 5 . . .34 Next »