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Birthday (1) Topic Recipe (226) 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 = "Technique:Fry"; var omni_prop8 = "Main Ingredient:Vegetables,Technique:Fry"; var omni_pageName="saveur:"+omni_prop12; 11/22/2005 Jalapeno-Bacon Corn Bread Muffins This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival. Issue #74 11/17/2005 Sea Bass with Blood Sausage and Sea Urchins This dish of sea bass paired with the sea urchin, which carries with it the essence of the ocean, and the blood sausage, the essesence of earth, is the perfect representation of Catalan and all its richness. Issue #73 11/17/2005 Sonoran Enchiladas Classic and easy to make these enchiladas are a staple at the home of the family that started the Rosarita company. Issue #73 05/03/2007 Ralphie's Special Tacos These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven. Issue #68 05/03/2007 Puffy Tacos The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco. Issue #68 04/21/2008 Fried Pimientos de Padron Named for a town in Galicia, in northern Spain, these peppers, now also grown in this country, are available from about April through September. Issue #66 04/17/2007 Ginger Salad This salad is tangy and fresh, with just the right amount of heat. Issue #66 04/17/2007 Fried Calabash Fingers with Tamarind Dipping Sauce Fried to a golden crunch and served with a sweet and tangy sauce, these gourds are surprisingly delicious. Issue #66 02/15/2007 Fried Sweet Potatoes Try these tasty goodies for a variation on standard fried potatoes. Issue #65 09/26/2005 Eggplant Parmesan We developed this recipe using several traditional ones for this famous Italian specialty. Issue #65 05/09/2007 Sole Fingers with Green Herb Sauce The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole. Issue #64 09/23/2005 Marinated Zucchini Like most marinated vegetable dishes, this one is best made a day ahead of serving. Issue #64 09/15/2005 'Fried Sticks' We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots. Issue #63 08/26/2008 Fried Corn We found that supersweet corn-with its high sugar content-fries up best. Issue #60 06/26/2008 Fried Onion Rings These are the perfect accompaniment to any burger. Issue #60 10/05/2012 Saag Paneer (Spinach with Fresh Indian Cheese) It's not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild paneer, or fresh cheese—especially when scooped up with hot flatbread. Issue #59 11/28/2007 Romeritos with Shrimp Cakes Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach. Issue #55 05/09/2007 Hush Puppies Hush puppies are delectable little balls of fried, seasoned cornbread. Issue #53 10/05/2005 Pork Tenderloin with Caramelized Onions This popular Sunday dish is made from the most sought-after cut of pork. Issue #53 05/12/2004 Zucchini Fritters Author Eugenia Bone likes to make these fritters with fresh zucchini from her garden. Issue #53 « Previous 1. . . 4 5 6 7 8 . . .12 Next »