Saveur.com - Authentic Recipes, Food, Drinks and Travel

139 results
Narrow Results You've Selected: Fry American Easy Remove all Source Saveur (108) 5 Second Rule (1) CDKitchen (1) Chow (1) Chubby Hubby (1) Show all... Coconut & Lime (1) Epicurious (1) Fare to Remember (1) Feelgood Eats (1) Flavorgasmic (1) Food Blogga (1) Food Network (1) Gourmeted.com (1) Homesick Texan (1) I'm Mad and I Eat (1) Kitchen Unplugged (1) Learning How to Cook (1) Life's Ambrosia (1) Local Lemons (1) New York Times (1) Ravenous Couple (1) Sauce Magazine (1) Splendid Table (1) Steffen's Dinners (1) Tamarind and Thyme (1) The Bitten Word (1) The Ceramic Canvas (1) The Comfort is Always Here (1) The Kitchn (1) The Other Side of Fifty (1) Vegan Yum Yum (1) shem tov v' ta'am tov (1) Main Ingredient Vegetables (39) Pork (24) Potato (22) Eggs (20) Cheese (19) Show all... Bread (16) Shellfish (14) Fish (11) Beef (10) Chicken (10) Fruit (5) Tomato (5) Rice (4) Shrimp (3) Turkey (3) Beans (2) Nuts (2) Chocolate (1) Pasta (1) Wine (1) Course Side Dish (46) Appetizers (45) Main Course (37) Breakfast/Brunch (24) Sandwich (7) Show all... Salad (6) Dessert (4) Condiments and Sauces (3) Bread (2) Soups & Stews (2) Season Summer (54) Winter (35) Fall (24) Spring (24) Occasion Cocktail Party (9) Backyard BBQ (7) Christmas (6) Easter (3) Thanksgiving (2) Show all... Birthday (1) Topic Recipe (139) 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 = "Difficulty:Easy"; var omni_prop8 = "Technique:Fry,Cuisine:American,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 04/23/2010 Sid’s Onion Burger For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges. Continue... Issue #122 04/08/2010 Patty Melt Some say that the patty melt — a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread — isn't technically a burger, because it has no bun. We love it just the same. Issue #122 07/13/2009 French Fries Double frying is the secret to outstanding fries. Issue #122 07/13/2009 Potato Chips A brief rinse under cold water rids raw potato chips of excess starch that might otherwise cause them to stick together in the frying oil. Issue #122 07/13/2009 Shoestring Fries Most mandolines come with a julienne attachment that will produce perfect, quick-frying shoestrings every time. Issue #122 05/28/2010 Crab-Stuffed Jalapeños This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. Continue... Issue #121 03/11/2010 Chicken Fried Steak The thick, crunchy crust is one of our favorite things about this classic Southern-style chicken fried steak. Continue... Issue #121 05/27/2009 Wine-Simmered Collard Greens These collard greens are simmered in chicken broth and gewürztraminer, a slightly sweet white wine, to deepen their flavor. Issue #121 05/27/2009 Cowboy Rib Eye This recipe for mesquite-grilled steak with onions rings comes from Dallas chef Stephan Pyles. Issue #121 05/27/2009 Sartin’s “Barbecued” Crabs The cooks at this popular restaurant in southeastern Texas dust their crabs with their famed Cajun-style seasoning and deep-fry them. Issue #121 06/24/2011 Salmon Croquettes It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet. Issue #119 03/09/2009 Sage Potato Chips This whimsical snack is served at New York's Blue Hill at Stone Barns. Issue #119 01/05/2009 Rolled Oysters Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack. Issue #117 03/04/2010 Cornflake-Crusted Brioche French Toast The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C. Continue... Issue #114 01/13/2010 Breakfast Sausage Patties Making your own breakfast sausage is easier than you might think. These patties are a simple mixture of ground pork and spices. Continue... Issue #114 03/01/2010 Hollyhock Hill’s Fried Chicken When preparing a chicken for frying, cook Tom Sheron of the Hollyhock Hill restaurant in Indianapolis halves the breast crosswise instead of lengthwise, leaving the wishbone intact. Continue... Issue #112 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 04/17/2008 Greg Massa's Brown Rice Pilaf In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice. Issue #111 04/10/2008 Brown Rice Fritters These rice fritters have a creamy center and a slightly crisp exterior. Issue #111 10/02/2007 Green Bean Casserole This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company. Issue #106 « Previous 1 2 3 4 5 . . .7 Next »