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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 = "Topic:Recipe"; var omni_prop8 = "Technique:Fry,Difficulty:Easy,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 10/07/2010 Turbot aux Beurre Blanc (Grilled Turbot with White Wine and Butter Sauce) Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder. Issue #133 09/15/2010 Trout Meunière Amandine (Trout with Brown Butter and Almonds) Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's. Issue #132 08/29/2010 Patatas Bravas (Fried Potatoes with Allioli and Chile Sauce) The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil. Issue #132 07/29/2012 Zucchini Fritters (Kolokitho Keftedes) Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature. Issue #131 07/15/2010 Wild Greens with Fried Eggs (Horta me Avga Tiganita) This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens. Issue #131 07/15/2010 Rabbit and Onion Stew (Kouneli Stifado) Sweetened with prunes and studded with pearl onions, this country-style rabbit stew is a home-cooked specialty on Crete. Issue #131 07/15/2010 Meatballs in Tomato Sauce (Keftedes me Saltsa Domata) Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice. Issue #131 06/27/2010 Shopsin's Pumpkin Pancakes Chef Kenny Shopsin serves this popular breakfast dish at his much-loved namesake restaurant in New York City’s Essex Street Market. Continue... Issue #130 05/25/2010 Yankee Fish Cakes These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts. Issue #130 04/07/2010 Sour Fried Pork Cutlets (Hong Zao Zha Zhu Pai) These pan-fried pork cutlets take their pleasantly sour flavor from hong zao, a reddish fermented rice paste. Continue... Issue #128 03/16/2010 Northern Fried Chicken The fried chicken at Blue Ribbon, a restaurant in New York City, boasts extra-crunchy skin thanks to a matzo meal crust; the chefs there serve it with bright collard greens quick-sautéed in browned butter. Continue... Issue #128 04/05/2010 Korean Fried Chicken Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Continue... Issue #127 03/12/2010 Beer-Battered Fish Tacos Adding beer to the batter helps the fish for these tacos fry up golden brown. Continue... Issue #127 02/05/2010 Creole-Style Fried Fish This recipe was given to us by the writer Lonnée Hamilton, who recommends spooning some bacon grease into the frying oil to give the fish a smokier flavor. Issue #127 06/01/2011 Greek Fried Cheese This is one of many flavorful mezedes (Greek appetizers) in Susanna Hoffman's The Olive and the Caper (Workman, 2004). See the recipe » Issue #126 12/16/2009 Bacon-Wrapped Sardines King Oscar sardines work nicely in this preparation, which is based on a recipe in La Cuisine (Leon Amill, 1969) by Raymond Oliver. Issue #126 12/09/2009 Sugared Fritters The decorative edges for these Swedish fritters are traditionally shaped with a fluted pastry wheel; for smoother edges, use a pizza cutter. Issue #125 11/11/2009 Ham Steaks with Hazelnut Sauce The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy. Issue #125 01/27/2010 Falafel with Tahini The seasoned chickpea mixture for this falafel should have a coarse texture. This will ensure a crisp shell and a moist interior. Continue... Issue #124 10/13/2009 Jerusalem Mixed Grill A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods. Issue #124 « Previous 1 2 3 4 5 . . .20 Next »