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04/13/2008
Crab Spring Rolls
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
Issue #111
04/09/2008
Brown Rice Fritters
These rice fritters have a creamy center and a slightly crisp exterior.
Issue #111
03/17/2008
Boiled Beef with Horseradish Sauce
This hors d' oeuvre can be found in a traditional Russian feast.
Issue #110
11/06/2007
Classic Latkes
These crispy potato pancakes are equally delectable served with sour cream or applesauce.
Issue #107
10/02/2007
Udon with Soft-Boiled-Egg Tempura
A specialty of the Chikusei udon shop in the city of Takamatsu is its tempura made of soft-boiled eggs.
Issue #106
08/23/2007
Flaming Saganaki
Your landlord may tell you otherwise, but it's easy to make flaming saganaki at home.
Issue #105
08/23/2007
Cauliflower Fritters
These fritters are best sprinkled with grated pecorino romano while hot, allowing the cheese to melt over the crunchy exterior.
Issue #105
05/07/2007
Squash Blossom Quesadilla
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
Issue #102
09/04/2007
Ham and Shrimp Croquettes (Croquetas de Jamón con Gambas)
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
Issue #97
01/16/2008
Shrimp and Crab Ceviche on Fried Tortillas (Tostadas de Ceviche de Camarón y Jaiba)
The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad.
Issue #96
01/08/2008
Banda-Style Tuna Falafel
A twist on falafel, this Indonesian dish is made with poached tuna, toasted cumin, and mint.
Issue #94
01/28/2008
Fish Cakes
Simple and delicious this fish cakes are made from mild tasting cod and mashed potatoes.
Issue #93
01/25/2008
Corn Cakes with Eggs Scrambled with Onions and Cabrales
This recipe comes from Nacho Manzano, chef at the Michelin-starred Casa Marcial in the Asturian town of Arriondas.
Issue #93
10/02/2012
Buffalo Wings
True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.
Issue #92
01/28/2008
Fried Rabbit and Vegetables
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
Issue #92
05/09/2007
Ouisie's Chicken Fried Steak with Pepper Gravy in Biscuits
This recipe is a clever and tasty version of the Southern classic.
Issue #86
03/01/2013
Kibbeh (Beef and Bulgur Wheat Meatballs)
Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.
Issue #84
12/05/2005
Escabeche of Fresh Sardines
The late Felipe Rojas-Lombardi offered this dish on the tapas menu at The Ballroom in Manhattan, which closed in 1995. The recipe is from Bruce Beck's The Official Fulton Fish Market Cookbook.
Issue #84
12/05/2005
Seafood Pancake
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
Issue #84
11/02/2005
Bacon Tempura
A hostess at Red Cat in New York City made a joke about "bacon tempura" one night-and chef Bill McDaniel created it.
Issue #82
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