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10/23/2012
Joe's Special
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
Issue #150
08/28/2012
Quick Fish Filets in Tomato Sauce
A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
Issue #138
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
04/02/2007
Stewed Okra and Tomatoes
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
Issue #101
01/11/2006
Cassava Crackers
You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own.
Issue #81
08/26/2008
Fried Corn
We found that supersweet corn-with its high sugar content-fries up best.
Issue #60
06/26/2008
Fried Onion Rings
These are the perfect accompaniment to any burger.
Issue #60
05/12/2004
Zucchini Fritters
Author Eugenia Bone likes to make these fritters with fresh zucchini from her garden.
Issue #53
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
10/04/2001
Batter-Fried Scallions
For this recipe it is best to use thin scallions.
Issue #47
03/08/2002
Marinated Eggplant
Although Russians do can marinated eggplant, experts here don’t recommend it: Eggplant is low in acid, with a high moisture content, and breaks down quickly. We created this fresh alternative.
Issue #29
03/04/2002
Fresh Mushroom Cutlets with Mornay Sauce
This throwback to the Ranch House restaurant is still a popular choice with vegetarians and non-vegetarians alike.
Issue #26
04/30/2008
Iowa Fried Morels
The morels for this dish, whose name recalls author Mitch Omer’s Iowa youth, must be fresh and plump.
Issue #19
04/30/2008
Trout with Morels and Wild Asparagus
If wild asparagus is unavailable, substitute pencil asparagus.
Issue #19
04/02/2002
Onion Rings
We learned how to make these double-dipped vidalia rings from Boston chef Jasper White.
Issue #12
04/15/2013
Fried Cucumbers with Sour Cream Dipping Sauce
This appetizer plays with cucumber's crunchy appeal by coating slices with a spiced cornmeal crust and frying them up until piping hot; a cool green goddess-style dip squelches the heat.
Does Not Apply
07/18/2012
Menu: An Afternoon at the State Fair
This menu combines recipes for classic state fair treats like crispy corn dogs and caramel apples with summer classics like corn on the cob and slices of fresh watermelon for a celebratory, eat-with-your-hands meal.
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07/07/2011
Sweet Miso Corn Cakes with Basil Parsley Pesto
Sweet Miso Corn Cakes with Basil Parsley Pesto
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06/09/2010
Fried-Okra, Cranberry Bean, and Corn Salad
A perfect blend of tangy, crispy, tart, and savory, this okra salad from The Bitten Word will change your mind about the tough-loved vegetable.
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Source: The Bitten Word
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