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01/16/2008
Sweet and Sour Pork
This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork.
Issue #96
09/04/2007
Beer-Battered Haddock
Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results.
Issue #95
01/28/2008
Furikake-Crusted Ahi with Spicy Mustard Drizzle
A condiment of dried fish, sesame seeds, seaweed, and spices, Furikake is a favorite seasoning in many Japanese dishes.
Issue #93
01/28/2008
Panfried Pork Chops
This dish is an adaptation of the "pan fried island pork chops" served at the Side Street Inn.
Issue #93
12/12/2005
'Melt-in-the-Mouth' Kid Goat Kebabs
Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious.
Issue #78
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
12/02/2005
Striped Bass in Chardonnay Sauce
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
Issue #75
05/03/2007
Ralphie's Special Tacos
These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven.
Issue #68
05/03/2007
Puffy Tacos
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
Issue #68
05/09/2007
Sole Fingers with Green Herb Sauce
The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole.
Issue #64
09/01/2005
Deep-Fried Prawns with Garlic Chile Sauce
This dish is served at the elite China Club in Beijing.
Issue #60
08/30/2005
Jauco-Style Suckling Pig Broth and Fried Suckling Pig
Suckling pig is a popular special-occasion dish in the Jauco region of Cuba.
Issue #59
08/23/2005
Shrimp and Sweet Potato Fritters
Look for perilla leaves in Asian markets; if you can't find them, fresh mint makes a good substitute.
Issue #57
05/09/2007
Steak Fingers with Salsa Verde
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
Issue #56
07/05/2007
Fried Catfish
The secret to getting this dish just right is in cooking the fish at the proper temperature.
Issue #53
08/05/2008
Fried Clams
Fried clams like these are found in clam shacks all over Cape Ann, Massachusetts, where steamers are king.
Issue #43
03/27/2008
Fried Chicken
Brining the bird first keeps it moist and tender on the inside; draining the chicken on a wire rack after cooking ensures intense crispiness.
Issue #42
06/14/2007
Meat-Stuffed Potato Croquettes
These croquettes can also be filled with chicken or tuna.
Issue #42
02/15/2007
Shrimp and Grits
For those who take their grits seriously, we suggest using the coarse-ground variety for this quintessentially Southern dish.
Issue #41
02/15/2007
Crab Cakes
These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama.
Issue #41
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