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04/11/2013
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Issue #156
03/20/2013
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
08/01/2012
This stuffed, fried chile, a specialty of Julín Contreras of Restaurante Pueblo Mio in the town of Tehuantepec, in southeastern Oaxaca state, has a sumptuous ground beef filling dotted with olives and raisins.
Issue #149
07/16/2012
These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas.
Issue #149
05/22/2012
Fresh water buffalo cheese melted over filet mignon is a classic dish of Soure, Brazil; mozzarella is a perfect substitute.
Issue #148
05/10/2012
Fresh mint gives this cheese omelet a floral flavor. Serve it with grilled bread and a green salad for a light meal.
Issue #147
12/21/2011
Corn or flour tortillas that are deep-fried until they puff are a specialty of San Antonio's Tex-Mex cuisine. This recipe for puffy tacos filled with spicy chicken and guacamole comes from Rolando's Super Tacos.
Issue #144
12/19/2011
Packed with a spicy, cheesy filling, these roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating.
Issue #144
12/08/2011
Fluffy, eggy, buttery, sweet, coiled like a snail's shell and generously dusted with powdered sugar, Pan de Mallorca is named for its land of origin.
Issue #143
11/09/2011
These frituras, or fritters, are a popular snack in Puerto Rico.
Issue #143
03/30/2011
This sumptuous grilled sandwich is a crusty roll filled with roast pork, ham, Swiss cheese, and pickles.
Issue #137
03/22/2011
In this adaptation of a Philadelphia favorite, created at McNally's Tavern in Chestnut Hill, roast beef and griddled salami are stacked on a kaiser roll with cheese, tomato, and onion.
Issue #137
03/22/2011
This flavorful sandwich is made with SPAM, shredded cheddar and Jack cheeses, and kimchi.
Issue #137
03/21/2011
DiNic's, in Philadelphia, serves this sandwich of luscious wine- and herb-braised pulled pork, sharp provolone, and roasted long hot peppers.
Issue #137
03/21/2011
This sandwich is a vegetarian version of a hoagie served at Chickie's Italian Deli in Philadelphia.
Issue #137
03/21/2011
The ultimate grilled cheese sandwich, according to author Francine Prose, includes Aleppo pepper, which adds a dimension of spiciness to balance the tangy sourdough bread and the creamy mozzarella.
Issue #137
03/21/2011
The key to this grilled corned beef, Swiss, and sauerkraut sandwich is making the rich, tangy dressing from scratch.
Issue #137
03/19/2011
This sandwich of turkey, jam, and cream cheese on a roll is sweet and savory all in one.
Issue #137
03/19/2011
This regional Mexican favorite from the city of Puebla comes with a variety of fillings.
Issue #137
01/10/2011
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Issue #136
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