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Closet Cooking (1)
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Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
These rice fritters have a creamy center and a slightly crisp exterior.
Your landlord may tell you otherwise, but it's easy to make flaming saganaki at home.
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
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.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
These irresistible crisps are a typical traditional lunch-time fare for Friulian vineyard workers.
Restauranteur Lidia Bastianich grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy).
This is a simple yet tasty version of the Tex-Mex classic.
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
These cheese crêpes are a specialty of Breton cooking.
This quick, delicious snack is sure to satisfy any craving for something cheesy.
As much an event as an appetizer, this flaming cheese dish is as fun to serve as it is delicious to eat.
This recipe makes good use of the squid tentacles left over when making a dish that only uses the bodies.
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.
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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.
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