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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
Izola's Fried Chicken
This recipe for this classic Southern dish is straightforward and produces crispy, succulent results.
Issue #105
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
08/23/2007
Polish Pork Hamburgers
This is not your ordinary burger!
Issue #105
08/23/2007
Helen's Corn Cakes
These corn cakes are a delicious alternative to corn bread.
Issue #105
07/13/2007
Clam Cakes
These fritters are the perfect side dish for chowder.
Issue #104
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
05/07/2007
Corn Tortillas with Melted Chocolate
In the Basque Country, a local variety of corn, called tzakinarto, is toasted and milled into a flour, which is used for handmade corn tortillas that are typically eaten with chocolate.
Issue #102
03/26/2013
Matzo Brei (Scrambled Eggs and Matzo)
This dish is a version of one that Barbara Wand, a home cook in Newton, Massachusetts, makes for Passover; she usually serves it with jam or maple syrup. Continue...
Issue #101
04/02/2007
Stewed Okra and Tomatoes
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
Issue #101
09/28/2007
Myanmar-Style Long Bean Salad (Pei Daunt Shay Thoke)
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
Issue #100
03/01/2007
Red-Cooked Fish (Hong Shao Yu)
A typical red-cooked dish requires a long period of simmering to harmonize the flavors, but most red-cooked seafood gets a more streamlined treatment.
Issue #100
01/16/2008
Cinnamon Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi)
These delightful fritters are essentially Südtirol-style apple doughnuts.
Issue #96
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
01/17/2008
Dal, Rice, and Vegetable Porridge
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
Issue #95
01/17/2008
Cannoli
These Sicilian treats are one of America's favorite Italian pastry.
Issue #95
09/04/2007
Beer-Battered Haddock
Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results.
Issue #95
01/08/2008
Fried Shallots
Fried shallots make a terrific topping for steaks, salads, and soups.
Issue #94
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
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