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03/19/2011
Crab Cake Sandwich
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
Issue #137
11/12/2010
Nutmeg Doughnuts
Buttermilk gives these old-fashioned cake doughnuts their tangy appeal; a dusting of sugar and freshly grated nutmeg adds a spicy crunch.
Issue #134
03/01/2010
Hollyhock Hill’s Fried Chicken
When preparing a chicken for frying, cook Tom Sheron of the Hollyhock Hill restaurant in Indianapolis halves the breast crosswise instead of lengthwise, leaving the wishbone intact. Continue...
Issue #112
04/10/2008
Brown Rice Fritters
These rice fritters have a creamy center and a slightly crisp exterior.
Issue #111
09/04/2007
Ham and Shrimp Croquettes (Croquetas de Jamón con Gambas)
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
Issue #97
01/17/2008
Cannoli
These Sicilian treats are one of America's favorite Italian pastry.
Issue #95
12/15/2005
Ecuadoran Potato Cakes
Ecuadorans like to top these potato cakes with a fried egg for lunch and serve it with fish for dinner.
Issue #79
10/04/2005
Shrimp Paste
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.
Issue #66
09/23/2005
Marinated Zucchini
Like most marinated vegetable dishes, this one is best made a day ahead of serving.
Issue #64
10/30/2007
Larry's Firecracker Latke Poppers
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Issue #63
09/01/2005
Deep-Fried Prawns with Garlic Chile Sauce
This dish is served at the elite China Club in Beijing.
Issue #60
08/30/2005
French Fries
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.
Issue #59
03/08/2002
Marinated Eggplant
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.
Issue #29
05/06/2002
Gus's Fried Chicken
This is our version of Memphis's Gus's Fried Chicken's secret fried chicken recipe.
Issue #11
07/13/2007
Crêpes with Vanilla Ice Cream
To make these warm, crispy crêpes, we recommend using organic cream for the ice cream—it will improve both the flavor and texture.
Issue #7
04/06/2012
Baja Ceviche Tostadas
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.
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