Fry
Sweet-and-Sour Fish
By Susan Bishop-Sauter
Banana Fritters
The following is an adaptation of a recipe originally appearing in Gourmet, August 1958.
Crab, Chili, and Avocado Tostaditos
Mini-tostadas are a popular Mexican bocadito, or finger food. Cotija is a crumbly white cheese sold at Latin markets and some supermarkets (feta cheese can be substituted.)
Grilled Ham, Cheese, and Salami with Caper Relish
An Italian take on the Cuban sandwich called media noche ("middle of the night").
Bacon and Fried Egg Sandwiches
Turn this into a bona fide supper with hash brown potatoes, and a marinated artichoke heart and cherry tomato salad. Baked apples à la mode complete the menu.
Tomato and Bacon Salad in Bibb Lettuce Cups
The following hors d'oeuvre, a variation on the BLT, can be put together quickly if the ingredients are prepared a few hours ahead and assembled just before serving. Finely diced mozzarella would be a nice addition to the salad filling.
Can be prepared in 45 minutes or less.
Nasi Goreng: Indonesian Fried Rice
For good Nasi Goreng, the rice should be cooked 2-3 hours before it is fried, so that it has time to become cold.
By Sri Owen
Pan-Fried Lamb Chops with Rosemary and Garlic
These easy lamb chops are just right for a quick dinner. Pair them up with the mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir.