Warm salad of roasted wild mushrooms, bacon and frieze by Nollian

Recipe from Stuart Gillis - a popular TV presenter, chef restaurant Boxwood café at Berkely hotel in London.

Shrimp Scampi with Angel Hair Pasta by Patricia Stagich

This is a spin off of the Cheesecake Factory's recipe!

Apache Rattlesnake Fry by James Buel

Fried Onion Rings by ShaleeDP

Onion rings are part of my snack list. This recipe is just so easy to make.

Shrimp Cakes by Mary Joseph

These are great on a bed of mixed greens (maybe with goat cheese & tomatoes), layered with Fontina cheese & tartar sauce on sliced sourdough, over rice or eaten between bun.

Spicy Tilapia by AuntiePatti

This is a family favorite.

Chicken Katsu by Ben Freeman

Pan-fried chicken, served with katsu sauce and rice

Honey and Sea Salt Plantains by Sean Kervin

The humble plantain seems to be one of the most misunderstood fruits in the grocery aisle. Most people pass over these green bananas in favor of their more popular yellow cousins, yet they are wonderful to cook with. Treat them just like a potato and boil, fry, or mash them for a slightly unique experience. This recipe is very…

Ginger Chicken by Viviane Le

This is a simple and delicious way to cook using chicken, pork or beef for an Asian stir-fried dish .

Whole Fried Young Chicken with Salsa Verde by Nate Appleman

Make sure you get very high quality game hens from your butcher for this dish. Serve with my Fried Brussels Sprouts and some pasta on the side.

MALAYSIAN FISH BALLS by Linda Tay Esposito

Bouncy meatballs! My good aunt, Shirley, shared this recipe with me - her secret ingredient is to add the egg (you must stir in in one directions, she says) to make the fish ball puff up during frying. The skin then collapses to a chewy bite, while the meat inside remains bouncy. Very few people really make this at home anymore…

Eggplants and tomatoes appetizer by Mary Shaldibina

Easy appetizer from eggplants, tomatoes, garlic and mayonnaise.

Fat Choy Lemon Chicken by Bert Sackman

Lemon Chicken is often served with heavily breaded chicken pieces and a cloying lemon sauce that makes the dish less than enjoyable. Try this version, which is closer to the true Cantonese style of cooking. If you can, buy waterchestnut powder and grind it more finely in a food processor to make it into a fine flour. The chicken can…

SHIKAMPURI KEBAB by Mona Rizwan

One of the best recipes from the cuisine of the Nizams of Hyderabad.

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.