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12/30/2012
Barbecue Potato Chips
Barbecue chips' smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices, like chili powder, garlic powder and onion powder, with the added kick of cayenne pepper.
Issue #153
12/15/2012
Fried Curly Parsley
Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
Issue #153
01/02/2013
Beef Brisket and Picadillo-Stuffed Empanadas
Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas.
Issue #152
02/21/2012
Tofu Wanzi (Fried Tofu and Bacon Fritters)
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
Issue #144
12/19/2011
Homemade Jalapeño Poppers
Packed with a spicy, cheesy filling, these roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating.
Issue #144
11/08/2011
Beer-Battered Onion Rings
A flavorful batter infused with honey, paprika, and lager beer is the secret to these crunchy onion rings.
Issue #142
10/18/2011
Seared Scallops With Finger Lime Beurre Blanc
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
Issue #142
12/20/2010
Calas (Fried Rice Fritters)
The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).
Issue #135
12/17/2010
Fried Oysters with Spicy Rémoulade
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, uses the bottom oyster shells as serving platters for these crispy fried oysters with piquant sauce.
Issue #135
12/17/2010
Baked Oysters with Bacon and Spinach
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
Issue #135
05/25/2010
Yankee Fish Cakes
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
Issue #130
05/28/2010
Crab-Stuffed Jalapeños
This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. Continue...
Issue #121
06/24/2011
Salmon Croquettes
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
Issue #119
03/09/2009
Sage Potato Chips
This whimsical snack is served at New York's Blue Hill at Stone Barns.
Issue #119
01/05/2009
Rolled Oysters
Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack.
Issue #117
04/10/2008
Brown Rice Fritters
These rice fritters have a creamy center and a slightly crisp exterior.
Issue #111
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
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
05/09/2007
Ouisie's Chicken Fried Steak with Pepper Gravy in Biscuits
This recipe is a clever and tasty version of the Southern classic.
Issue #86
11/02/2005
Bacon Tempura
A hostess at Red Cat in New York City made a joke about "bacon tempura" one night-and chef Bill McDaniel created it.
Issue #82
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