Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Easy Fry Saveur Classic Remove all Main Ingredient Pork (3) Vegetables (3) Cheese (2) Eggs (2) Fish (2) Show all... Potato (2) Beef (1) Bread (1) Chicken (1) Turkey (1) Course Main Course (6) Appetizers (5) Side Dish (3) Breakfast/Brunch (2) Dessert (1) Show all... Sandwich (1) Season Fall (4) Winter (3) Summer (2) Spring (1) Occasion Backyard BBQ (1) Topic Recipe (14) 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 = "Cuisine:Classic"; var omni_prop8 = "Difficulty:Easy,Technique:Fry,Source:Saveur,Cuisine:Classic"; var omni_pageName="saveur:"+omni_prop12; 03/31/2013 Egg Foo Yung The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl. Issue #155 03/19/2013 Zurich Cordon Bleu This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet. Issue #155 02/24/2013 Yu Xiang Qie Zi (Sichuanese Fried Eggplant) Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish. Issue #154 02/23/2013 New England Cinnamon Sugar-Cider Donuts These donuts can also be dipped in a simple glaze made from boiled-down apple cider, butter, and confectioners' sugar. Issue #154 10/28/2012 Pescao en Escabeche (Maricel E. Presilla's Fish with Escabeche Sauce) In Cuba, escabeche, a vinegar and olive-oil pickling sauce, is synonymous with sierra (sawfish), much appreciated for its firm, white flesh. Issue #150 10/17/2012 Poutine (French Fries with Gravy and Cheese Curds) An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack. Issue #150 10/10/2012 Gan Bian Si Ji (Dry-Fried Green Beans) Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish. Issue #150 10/10/2012 Tortilla Española (Spanish Potato Frittata) Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. Issue #150 10/03/2012 Schnitzel à la Holstein The crisp-fried veal topped with luscious egg and salty anchovies and capers is a brilliant study in contrasting flavors and textures. Issue #150 09/11/2012 Sole Meunière Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture. Issue #150 09/11/2012 Hush Puppies These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South. Issue #150 09/04/2012 Cong You Bing (Scallion Pancakes) Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe is just a guide. Issue #150 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 10/24/2007 Monte Cristo People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners' sugar, served with jelly on the side. Issue #26