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03/22/2011
Fromage Blanc, Banana, and Membrillo Sandwich
This sweet sandwich, from Tartine Bakery & Café in San Francisco, is pressed and griddled to melt the creamy banana, cheese, and quince filling and toast the bread.
Issue #137
12/20/2010
Calas (Fried Rice Fritters)
The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).
Issue #135
12/01/2005
Funnel Cakes
These lacy doughnut-like treats, which one makes by pouring batter through a funnel into hot oil, were once known as "plow lines" and were served as a snack to field-workers.
Issue #85
07/13/2007
Crêpes with Vanilla Ice Cream
To make these warm, crispy crêpes, we recommend using organic cream for the ice cream—it will improve both the flavor and texture.
Issue #7
03/20/2013
Gluten-Free Cake Donuts with Chocolate Glaze
Millet flour is the basis for this decadent, gluten-free version of a classic chocolate-glazed cake donut.
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03/20/2013
Gluten-Free Oat Old-Fashioned Donuts with Rum Raisin Glaze
Gluten-free oat flour lends old-fashioned flavor to these donuts topped with a spiced rum-molasses glaze and sugared raisins.
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06/17/2010
Deep-Fried Oreos, Twinkies, and More
So many fun things are fried at state fairs: Twinkies, candy bars, Oreo cookies. The Kitchn has a great recipe and step-by-step instructions on how to make them at home. We agree: freeze the candy bars and Twinkies first!
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Source: The Kitchn
06/17/2010
Fried Coke with Rum Topping
Fried Coca-Cola flavored fritters go decidedly adult in this addictive recipe from Flavourgasmic; it tops the treats with a healthy dollop of rum whipped cream.
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Source: Flavorgasmic