This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
Buttermilk gives these old-fashioned cake doughnuts their tangy appeal; a dusting of sugar and freshly grated nutmeg adds a spicy crunch.
These rice fritters have a creamy center and a slightly crisp exterior.
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
These Sicilian treats are one of America's favorite Italian pastry.
Ecuadorans like to top these potato cakes with a fried egg for lunch and serve it with fish for dinner.
A specialty of Charleston and the Carolina Low-country, shrimp paste—similar to what the English call potted shrimp—is good stirred into grits or simply spread on buttered toast.
Like most marinated vegetable dishes, this one is best made a day ahead of serving.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
This dish is served at the elite China Club in Beijing.
Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp.
Although Russians do can marinated eggplant, experts here don’t recommend it: Eggplant is low in acid, with a high moisture content, and breaks down quickly. We created this fresh alternative.
This is our version of Memphis's Gus's Fried Chicken's secret fried chicken recipe.
To make these warm, crispy crêpes, we recommend using organic cream for the ice cream—it will improve both the flavor and texture.
Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor.
Does Not Apply