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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; 10/13/2009 Eggplant and Cucumber Salad Sandwich An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews. Issue #124 04/22/2010 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 04/07/2010 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 Cuban Hamburger You can find variations on this delicious burger, which consists of ground beef and spicy chorizo topped with crunchy fried potatoes, in Cuban-American communities all over Miami. 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 04/28/2010 German Potato Salad A hearty German potato salad like this one makes an ideal accompaniment for smoked brisket. The dish is a legacy of German immigrants who settled in Central Texas. We featured it in our special Texas issue (June/July 2009). 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 01/07/2010 Pasta with Fried Peppers and Bread Crumbs The secret to making this hearty Basilicatan specialty is to fry the dried peppers to a delicate crisp. Continue... Issue #120 04/12/2009 Chinese Minced Chicken Wraps This recipe was given to us by Bee Yin Low, who writes the blog www.rasamalaysia.com. Issue #120 04/09/2009 Fava Beans with Dandelion Greens Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens. Issue #120 04/09/2009 Stuffed Eggplant Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff. Issue #120 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 03/08/2009 Sage Potato Chips This whimsical snack is served at New York's Blue Hill at Stone Barns. Issue #119 04/12/2010 Fried Catfish The cooks at Carmack Fish House in Vaiden, Mississippi, serve this dish with tartar sauce and a side of hush puppies. Continue... Issue #118 « Previous 1. . . 3 4 5 6 7 . . .20 Next »