Fry
Apple Latkes
This is a specialty of Hanukah. Of several fritters that I have tried, this one is the most scrumptious, because the apples are macerated in brandy, which gives them a most wonderful flavor, and the batter is very light.
By Claudia Roden
Calico Corn Pancakes
"When I was a kid, corn was often served with the turkey dinner in our house," says Jim Fobel, cookbook author. "Even though corn season was over, my mom thought that it seemed appropriate for the meal. Here, I've used corn to make little pancakes. The good news is that they can be made a day ahead and then rewarmed in the oven just before serving."
By Jim Fobel
Banana-Cinnamon French Toast
Can be prepared in 45 minutes or less, but requires additional unattended time.
By Ronald Bruno
Pan-Fried Steak in Cognac-Peppercorn Sauce
"I've always taken a scientific, as well as an artistic, approach to food," writes Mark Van Wye of Rio de Janeiro, Brazil. "My family dined out a lot when I was young, and I became an adventurous eater. I would try anything and everything, and eventually I'd attempt to re-create those restaurant dishes at home. I never asked for recipes; I liked the detective work and the sense of discovery as I experimented with ingredients, just as a novice painter learns by copying the masters."
Look for green peppercorns where capers and pickles are sold in the supermarket. (They're also good in salad dressings.)
By Mark Van Wye , Rio de Janeiro , and Brazil
Corn and Cheese Arepas
These Colombian corn pancakes do a good job of soaking up the juices from the pork.
Chunky Clam and Bacon Dip with Pita Toasts
For a more colorful presentation of this down-home dip, we reserved some bacon, bell pepper, scallions, and basil for garnish.
Can be prepared in 45 minutes or less.
Traditional Crab Cakes '21' Club
Because these crab cakes are made with lots of crab meat and not much filler, they require gentle handling during cooking, but the results are well worth the extra effort.
At the restaurant '21' the chef makes decorative squiggles with the chili mayonnaise using a plastic squeeze-bottle of the type used for ketchup at hot dog stands.
Canadian Bacon Fried Eggs with Blue Cheese
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Pan-Fried Trout with Red Onion and Orange Relish
Complete the menu with roasted potatoes, steamed spinach and butterscotch brownies.
Fried Quail with Sausage and Oyster Cream
Throughout the South, former cotton plantations remain as large tracts of land maintained as hunting preserves. The quail is a small game bird that spends most of its time on the ground. Often called "partridge," it is favored for its delicious white flesh. Serve one of these birds to each person as an appetizer for a big celebratory meal such as Christmas or a rehearsal dinner, or two as the main course.
By John Martin Taylor