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03/20/2013
Zurich Cordon Bleu
This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
Issue #155
10/03/2012
Schnitzel à la Holstein
The crisp-fried veal topped with luscious egg and salty anchovies and capers is a brilliant study in contrasting flavors and textures.
Issue #150
07/15/2012
Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce)
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Issue #149
09/12/2011
Mitzi's Chicken Fingers
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
Issue #141
05/16/2008
Pan-Fried Turkey Livers with Bacon and Onions
This recipe comes from the Strongbow Inn where turkey is the name of the game.
Issue #112
01/09/2006
Trout Stuffed with Serrano Ham
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
Issue #75
08/23/2005
Lamb Rissoles
Use leftover roast leg of lamb and gravy to make these meat patties.
Issue #57
10/23/2000
Sausages with Vegetables
We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli.
Issue #35
10/19/2000
Eggplant Parmesan
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
Issue #34
03/04/2002
Chicken Cacciatore (Hunter's Wife's Chicken)
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
Issue #26
03/14/2002
Sole with Cider Sauce
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Issue #21
05/18/2007
Steak Diane
This classic of "continental" cooking is known for its rich peppery sauce.
Issue #17
05/06/2002
Gus's Fried Chicken
This is our version of Memphis's Gus's Fried Chicken's secret fried chicken recipe.
Issue #11
02/27/2007
Stuffed Chiles in Walnut Sauce (Chiles en Nogada)
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Issue #9
02/15/2007
Smoked Trout Hash
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
Issue #6
01/23/2007
Spicy Pan-Fried Fish Steaks
This is a typical dish prepared from the rich abundance of ingredients found in Madras, India.
Issue #4
10/07/2010
Fried Malabar Sole
The Cook's Cottage mixes turmeric and chile powder into her semolina dredge for a colorful, quick dish that's on the table in about 15 minutes. Continue...
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Source: thecookscottage.typepad.com
09/27/2010
Spiced Lime Fried Chicken
Ceramic Canvas slices chicken into thin strips to maximize crunchy surface area. We love the combination of Chinese five-spice powder with fresh jalapeño and lime.Continue...
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Source: The Ceramic Canvas