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09/10/2007
Ginger is a versatile rhizome, adding a welcome warmth to many dishes, such as fish.
Issue #10
02/27/2007
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Issue #9
02/15/2007
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
Issue #6
01/27/2007
This recipe proves that, sometimes, leftovers make the best breakfast of all.
Issue #5
01/23/2007
An aromatic mixture of spices liven up this basic vegetable-and-grain dish from southern India.
Issue #4
01/23/2007
This is a typical dish prepared from the rich abundance of ingredients found in Madras, India.
Issue #4
08/05/2011
Sweet wild blueberries turn ordinary griddle cakes into something scrumptious.
Issue #2
05/13/2013
In this Greek small bite, kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.
Does Not Apply
03/14/2013
This crunchy cornmeal okra fritters recipe is served with a spicy tomato relish.
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02/13/2013
In this take on a traditional Sephardic Jewish dish, culupidia frita con limón, cauliflower are coated in a flour and egg batter, fried, and then bathed in lemon juice.
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02/05/2013
Tossing crisp-fried Brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, and sriracha enlivens the old standby.
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12/11/2012
Earthy sage enhances the woodsy flavor of shiitake mushrooms in this simple fried appetizer. For detailed instructions on achieving perfectly light tempura batter, see Harris Salat's article Light as a Feather from issue 152.
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10/07/2010
The Cook's Cottage mixes turmeric and chile powder into her semolina dredge for a colorful, quick dish that's on the table in about 15 minutes. Continue...
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Source: thecookscottage.typepad.com
09/27/2010
Ceramic Canvas slices chicken into thin strips to maximize crunchy surface area. We love the combination of Chinese five-spice powder with fresh jalapeño and lime.Continue...
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Source: The Ceramic Canvas
07/05/2010
Any experienced fryer of chicken will be quick to assure you that their time-tested method is the best. Continue...
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Source: NOLA Cuisine
04/15/2010
Comté or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and crème fraîche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells's cookbook Bistro Cooking (Ted Smart, 1999). Continue...
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04/14/2010
In contrast to a croque monsieur and a croque madame, which are made with plain bread, a Monte Cristo uses two slices of French toast to sandwich turkey, ham, and cheddar. Continue...
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Source: Feelgood Eats
10/20/2009
Pairing creamy soup served in test tubes and sandwiches shaped liked pumpkins, bats, and cats is a fun and festive take on the classic soup and sandwich.
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Source: Food Network
10/01/2009
Earthy morel mushrooms taste like fall, but can be found dried year-round. Pair them with crisp polenta cakes and sautéed broccoli and you have a fast and satisfying weeknight meal. Continue...
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Source: Veggie Belly
09/28/2009
Frying herbs is a great way to ensure that your fresh herbs don’t go to waste. They take only a few minutes and are the perfect garnish to your favorite meal; they're also great for dipping. Continue...
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Source: Fare to Remember
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