Mozzarella in carrozza by Frank Fariello

What could be more primordially satisfying than the combination of bread and cheese? Well, frying them together makes them even more satisfying. And if you add a bit of anchovy to the mix well, you're in heaven! Mozzarella in carrozza, literally "mozzarella cheese in a carriage", is one of the rustic glories of Neapolitan cuisine.…

Grandma Libia's croquetas by Guest of winter

Traditional children's fare and a delectable tapa

My grandmother's migas by Guest of winter

A very traditional Spanish dish, originally shepherd's fare, of diced bread stir-fried with chorizo, ham and paprika

Sufganiyot or Jelly Doughnuts by Farrell May Podgorsek

Traditional at Hanukkah but great any time of year. These are so addicting. The biscuit-type dough melts in your mouth. We have filled them with all types of jelly, and even a piece of chocolate. These are good enough to justify pulling out the deep fryer.

Chicken Fried Steak by norah lucus

A very unique twist on a southern staple!! It takes a bit of work, but the rewards are quite worth it. Enjoy.

Oyster Fritters by Evelyn Scott

Naturally salty oyster meat is coated with a savory sparkling wine batter and deep-fried until it turns hot and crispy. The unique coating is flavorful alone, but can be enhanced with either a splash of vinegar or a bit of horseradish-lemon garnish. This beignets D’Huitres au vin make a wonderful first course or main course.

Apple Fritters by Catherine Pappas

Adapted from: The Taste of Italy by Frederic Lebain & Jean Paul Paireault. This is a unique dessert that is sure to please! Enjoy and Cook with Love, Catherine

Asian Style Fried Chicken by Teruko King

Season chicken thighs with nampla and fry. From children to adults, all will love this dish. If you like it spicy, you can add some chili in with the seasonings.

Fried Calamari with Peperoncini Mayonnaise Calamari Fritti con Peperoncini Maionese by Evelyn Scott

Tangerine Beef by Barbara Ferrell

This is a dish served by Coral Reef in Glendale, California. I moved from the area and no one else made such a dish. I tired to duplicate, made a few changes and I was happy. After a friend took me to their restaruant, and I ordered it, I orded nothing else, and took friends for their dish, and they ordered nothing else either.

French Toast with Splash of Citrus by Julie Saqueton

Unique gourmet variation of French Toast. Can be eaten with maple syrup but good enough to eat alone. Can be made the morning of or soaked overnight maximum absorption.

Fried Corn by Patrick Travis

One night I wanted to serve an alternative to a baked potato with a nice steak. I found several bags of corn I picked, cut off the ear and froze last summer. I just started throwing things onto the counter from the fridge and cupboards and came up with this. I've cooked it a couple of times since and this is the recipe I ended up…

Fresh homade tortilla chips restaurant style by dp

This is the way all Mexican restaurants make their chips you all love so much enjoy ...

Shrimp Jambalaya with Grits by Mary Shaldibina

This is light, delicious and very original dinner recipe.

Crab and Corn Cakes with Fresh Lemon by Tracy Thomas