Homesick Texan (1)
NOLA Cuisine (1)
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.
Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results.
A condiment of dried fish, sesame seeds, seaweed, and spices, Furikake is a favorite seasoning in many Japanese dishes.
This dish is an adaptation of the "pan fried island pork chops" served at the Side Street Inn.
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.
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
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.
These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven.
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole.
This dish is served at the elite China Club in Beijing.
Suckling pig is a popular special-occasion dish in the Jauco region of Cuba.
Look for perilla leaves in Asian markets; if you can't find them, fresh mint makes a good substitute.
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
The secret to getting this dish just right is in cooking the fish at the proper temperature.
Fried clams like these are found in clam shacks all over Cape Ann, Massachusetts, where steamers are king.
Brining the bird first keeps it moist and tender on the inside; draining the chicken on a wire rack after cooking ensures intense crispiness.
These croquettes can also be filled with chicken or tuna.
For those who take their grits seriously, we suggest using the coarse-ground variety for this quintessentially Southern dish.
These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama.