American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Fry Vegetables Spring Remove all Source Saveur (15) Fare to Remember (1) Learning How to Cook (1) Vegan Yum Yum (1) Difficulty Easy (11) Medium (4) Course Appetizers (9) Side Dish (8) Salad (4) Main Course (3) Condiments and Sauces (2) Show all... Breakfast/Brunch (1) Occasion Cocktail Party (2) Backyard BBQ (1) Topic Recipe (18) 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 = "Season:Spring"; var omni_prop8 = "Cuisine:American,Technique:Fry,Main Ingredient:Vegetables,Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 10/23/2012 Joe's Special Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's. Issue #150 05/16/2007 Spinach Salad with Warm Bacon Dressing This classic spinach salad recipe comes from The Fannie Farmer Cookbook. Issue #82 01/11/2006 Cassava Crackers You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own. Issue #81 03/06/2007 Crispy Calamari with Curry Slaw Wake up your taste buds with this spicy, crunchy salad topped with crispy, golden calamari. Issue #51 03/06/2007 Deep-Fried Artichokes Tender baby artichokes fried to a crispy golden brown make a perfect opener for any meal. Issue #51 04/11/2007 Oyster Stack Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish. Issue #37 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 04/30/2008 Iowa Fried Morels The morels for this dish, whose name recalls author Mitch Omer’s Iowa youth, must be fresh and plump. Issue #19 04/30/2008 Trout with Morels and Wild Asparagus If wild asparagus is unavailable, substitute pencil asparagus. Issue #19 05/16/2007 Spinach Salad The recipe for this flavorful salad is based on one in First You Take a Leek by Maxine J. Saltonstall. Issue #12 04/02/2002 Onion Rings We learned how to make these double-dipped vidalia rings from Boston chef Jasper White. Issue #12 05/29/2013 Menu: A Southern Fried Chicken Dinner A Southern-inspired menu for your next dinner affair. Does Not Apply 04/15/2013 Fried Cucumbers with Sour Cream Dipping Sauce This appetizer plays with cucumber's crunchy appeal by coating slices with a spiced cornmeal crust and frying them up until piping hot; a cool green goddess-style dip squelches the heat. Does Not Apply 07/07/2011 Sweet Miso Corn Cakes with Basil Parsley Pesto Sweet Miso Corn Cakes with Basil Parsley Pesto Does Not Apply 03/30/2011 Pea Shoots with Shrimp, Bacon, and Chives Tender pea shoots are natural partners for rich-tasting shrimp and bacon. Does Not Apply 04/13/2010 Pan-Fried Spring Morels This recipe, from the website Learning How To Cook, is all about the morels and nothing else. Coated in a simple batter and pan-fried until crispy, these morels are a fantastic accompaniment to steak or hamburgers. Does Not Apply Source: Learning How to Cook 09/28/2009 Fried Herbs Frying herbs is a great way to ensure that your fresh herbs don’t go to waste. They take only a few minutes and are the perfect garnish to your favorite meal; they're also great for dipping. Continue... Does Not Apply Source: Fare to Remember 09/13/2009 Vegetable Tempura The beauty of this tempura batter is that it doesn't contain eggs, making it vegan-friendly, so everyone will be able to enjoy this crispy side dish. Continue... Does Not Apply Source: Vegan Yum Yum