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Narrow Results You've Selected: Medium Fry Summer Remove all Source Saveur (37) Butter Sugar Flour (1) NOLA Cuisine (1) New York Magazine (1) SF Gate (1) Show all... Serious Eats (1) Simply Recipes (1) The Paupered Chef (1) Main Ingredient Vegetables (22) Fish (13) Pork (9) Tomato (7) Bread (6) Show all... Chicken (5) Shellfish (5) Cheese (4) Beef (3) Eggs (3) Fruit (3) Pasta (3) Potato (3) Beans (2) Shrimp (2) Lamb (1) Course Main Course (24) Appetizers (13) Dessert (3) Salad (3) Side Dish (3) Show all... Breakfast/Brunch (2) Sandwich (2) Soups & Stews (2) Cuisine American (11) Mexican (11) Italian (5) Southern/Soul Food (3) Asian (2) Show all... Chinese (2) Irish (2) Cajun/Creole (1) Central/South American (1) Cuban (1) Eastern European/Russian (1) French (1) Gluten-Free (1) Hawaiian (1) Indian (1) Mediterranean (1) Southwestern (1) Spanish/Portuguese (1) Vietnamese (1) Occasion Backyard BBQ (1) Cocktail Party (1) Easter (1) Topic Recipe (44) 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:Summer"; var omni_prop8 = "Difficulty:Medium,Technique:Fry,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 01/22/2010 Black Bass with Chickpeas, Clams, and Chorizo Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue... Issue #119 02/18/2013 Salsa-Simmered Tortillas (Chilaquiles) Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish. Issue #114 07/18/2008 Grilled Bratwurst with Shoestring Gremolata Fries Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst. Issue #113 03/18/2008 Pozharsky Cutlets with Mushroom Sauce Not quite croquettes and not quite chicken kiev, these rich, butter-stuffed chicken cutlets are delicious. Issue #110 01/16/2008 Poblano Chiles Stuffed with Beef and Cheese (Chiles Rellenos) We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat. Issue #96 01/16/2008 Mole with Chicken, Pork, and Pineapple (Manchamanteles de Cerdo y Pollo) Manchamanteles, a spicy, stewlike dish from Mexico, is considered to be one of the seven classic moles of Oaxaca. Issue #96 01/16/2008 Sweet and Sour Pork This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork. Issue #96 01/17/2008 Lamb and Yogurt Soup The savory flavor of the lamb combined with the cool creaminess of the yogurt makes for a unique soup. Issue #95 01/28/2008 Lemon Custard with Dried Lemon Slices and Lemon Fritters This dessert is the lemon lovers paradise. Issue #93 12/05/2005 Seafood Pancake This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan. Issue #84 12/12/2005 Salt Cod Cake on Grilled Toast Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind. Issue #78 12/02/2005 Striped Bass in Chardonnay Sauce This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water. Issue #75 05/09/2007 Sole Fingers with Green Herb Sauce The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole. Issue #64 08/30/2005 Jauco-Style Suckling Pig Broth and Fried Suckling Pig Suckling pig is a popular special-occasion dish in the Jauco region of Cuba. Issue #59 03/27/2008 Rolled Stuffed Meat with Tomato Sauce This hearty Italian-American classic is perfect served on its own or with pasta and a meat-enriched sauce. Issue #58 04/11/2007 Cucumber and Egg Salad This salad—refreshingly delicious, with just the right amount of crunch—is commonly served at Minangkabau wedding ceremonies in Indonesia. Issue #58 05/09/2007 Steak Fingers with Salsa Verde These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch. Issue #56 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 01/01/1970 Scallion Cakes In his Martin Yan’s Feast: The Best of Yan Can Cook, Yan calls these green onion cakes. Issue #47 « Previous 1 2 3 Next »