These fritters are the perfect side dish for chowder.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
The batter in this recipe is adapted from one given for frying vegetables in the 19th-century Italian cookbook, The Art of Eating Well (Random House, 1996).
These cheese crêpes are a specialty of Breton cooking.