27
results
Narrow Results
You've Selected:
Fry
Appetizers
Easy
Cheese
Source
Saveur (19)
5 Second Rule (1)
Closet Cooking (1)
Epicurious (1)
Life's Ambrosia (1)
Cuisine
American (10)
Italian (8)
Greek (5)
Mexican (4)
French (2)
Season
Winter (7)
Spring (6)
Summer (6)
Fall (3)
Occasion
Christmas (2)
Cocktail Party (2)
Topic
Recipe (27)

Advertisement
04/10/2013
Frittatine di Pasta (Spaghetti Fritters with Ham and Smoked Mozzarella)
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Issue #156
06/01/2011
Greek Fried Cheese
This is one of many flavorful mezedes (Greek appetizers) in Susanna Hoffman's The Olive and the Caper (Workman, 2004). See the recipe »
Issue #126
05/28/2010
Crab-Stuffed Jalapeños
This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. Continue...
Issue #121
07/18/2008
Ricotta Fritters (Polpette di Ricotta)
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
Issue #113
04/09/2008
Brown Rice Fritters
These rice fritters have a creamy center and a slightly crisp exterior.
Issue #111
08/23/2007
Flaming Saganaki
Your landlord may tell you otherwise, but it's easy to make flaming saganaki at home.
Issue #105
05/07/2007
Squash Blossom Quesadilla
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
Issue #102
05/03/2007
Tex-Mex Flaming Cheese
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
Issue #68
10/29/2007
Larry's Firecracker Latke Poppers
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Issue #63
10/23/2000
Cheese Crisps
These irresistible crisps are a typical traditional lunch-time fare for Friulian vineyard workers.
Issue #35
02/06/2013
Montasio Cheese Crisps
Restauranteur Lidia Bastianich grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy).
Issue #18
01/29/2008
Nachos
This is a simple yet tasty version of the Tex-Mex classic.
Issue #18
03/02/2007
Stuffed and Fried Squash Blossoms
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
Issue #11
09/11/2007
Savory Buckwheat Crêpes with Gruyère
These cheese crêpes are a specialty of Breton cooking.
Issue #10
07/13/2007
Quesadillas with Pecorino
This quick, delicious snack is sure to satisfy any craving for something cheesy.
Issue #7
01/27/2007
Saganáki
As much an event as an appetizer, this flaming cheese dish is as fun to serve as it is delicious to eat.
Issue #5
01/23/2007
Rose Pistola’s Calamari Cakes
This recipe makes good use of the squid tentacles left over when making a dish that only uses the bodies.
Issue #2
05/13/2013
Saganaki Bites with Sun-Dried Tomato Tapenade
In this Greek small bite, kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.
Does Not Apply
12/11/2012
Virginia Ham and White Cheddar Croquettes
Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover holiday ham, and they pair well with a dry white wine.
Does Not Apply
12/10/2009
Pesto Latkes
These Italian-inspired latkes, topped with a pesto made from pignoli nuts and Romano Locatelli cheese, is the perfect dish to spice up your Hanukkah spread.
Does Not Apply
Source: shem tov v' ta'am tov
« Previous 1 2 Next »