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Birthday (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Vegetables"; var omni_prop8 = "Topic:Recipe,Technique:Fry,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 05/06/2013 Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes) A simple salad adds fresh contrast to fried strips of pizza dough. Issue #156 04/07/2013 Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce) Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia. Issue #155 02/24/2013 Yu Xiang Qie Zi (Sichuanese Fried Eggplant) Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish. Issue #154 01/08/2013 Bamonte's Pork Chops with Pickled Peppers These juicy pork chops topped with halved cherry peppers, have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s. Issue #153 12/15/2012 Fried Curly Parsley Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup. Issue #153 01/02/2013 Beef Brisket and Picadillo-Stuffed Empanadas Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas. Issue #152 03/21/2013 Mahjouba (Algerian Crêpes) These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria. Issue #151 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 10/10/2012 Gan Bian Si Ji (Dry-Fried Green Beans) Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish. Issue #150 10/10/2012 Tortilla Española (Spanish Potato Frittata) Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. Issue #150 08/06/2012 Huevos a la Mexicana (Mexican-Style Scrambled Eggs) This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. Issue #149 08/01/2012 Chiles Rellenos con Picadillo (Poblano Chiles Stuffed with Spiced Beef) 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 07/18/2012 Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa) This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp. Issue #149 07/17/2012 Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce) Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce. Issue #149 07/17/2012 Papas con Rajas (Sautéed Potatoes and Chiles) Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico. Issue #149 07/16/2012 Costillas de Puerco en Salsa Verde (Pork Ribs in Tomatillo Sauce) A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla. Issue #149 07/16/2012 Huevos Motuleños (Eggs in Tortillas with Ham and Peas) This Yucatán-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce. Issue #149 05/22/2012 Filhote com Molho de Camaroẽs e Bananas (Fish with Shrimp Sauce and Plantains) Any tender, skin-on white fish can be used in this dish, which is topped with spicy shrimp sauce. Issue #148 05/22/2012 Accara (Black-Eyed Pea Fritters) Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They're usually accompanied by chile-hot, tomato-based kaani sauce (see recipe). Issue #147 05/03/2012 Màfe Ginaar (Peanut and Chicken Stew) For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor. Issue #147 « Previous 1 2 3 4 5 . . .12 Next »