Arancini (Italian Rice Balls) by lisa

Arancini means "little oranges" in Sicilian and they can be found all over Palermo. Cooked and flavored Arborio rice is formed around a filling of tomato, meat and peas, coated in breadcrumbs and fried until golden brown. When I make them they're about the size of a baseball,but you can make them slightly smaller. . Soft and crispy…

Deep Fried Brussels Sprouts by Nate Appleman

This dish will go with just about any main - pasta, meat, small plates. Whatever you're in the mood for.

Fried Pasta by kathy vegas

So what do you do when you have too much leftover pasta? Fried pasta! Fried noodle cakes are popular in a number of cuisines, particularly in Asian cooking. When cooked pasta is fried it becomes crisp and toothsome. Asian noodle cakes typically don’t use a binder; in this Italian-inspired recipe a bit of breadcrumbs, a beaten egg…

Pommes frites (the original 'French fries') by Frank Fariello

Deep fried potatoes, which in the US usually go by the misnomer "French fries", have suffered from association with fast food and the modern aversion to deep fried foods in general, but a well-made batch of pommes frites is one of the tastiest ways to prepare potatoes. And while they will never qualify as health food, if made properly…

Eggplant beignets by Guest of winter

A tapa or side dish, eggplant beignets are a very traditional Spanish way to prepare eggplant, and a very tasty one too!

Czech Potato Pancakes by Robyn Savoie

These little snacks are popular street food in the Czech Republic, and they are available at roadside stalls and cafe's. Quick and easy to make, they are tasty adaptation of the classic flour-based pancake.

Squash Blossoms, The Edible Flowers And How To Fix Them by kathy gori

This is the time of year when squash blossoms are found in Farmers Markets all around Sonoma. If you've never cooked or eaten squash blossoms, well then you've missed one of the big pleasures of the summer garden. I first had these as a kid when I was still in the "eeewwww we're eating flowers?" phase. They're a big favorite among…

Fried Yellow Plantains by Yolanda Fernandez

Tostones Amarillos are fried yellow or (ripened) plantains. Yellow plantains are used in Latin cuisine as a side dish. Yellow plantains are often mistaken for bananas. They are not to be eaten raw--they must be cooked. Unlike green plantains, when used for Tostones Amarillos, yellow plantains do not need to be mashed and re-fried.

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

Rösti made from boiled potatoes by Marc Enggist

Kartoffelpuffer by Peter Brown

THE grating of 1 kg of potatoes and 4 onions is not something that can be classified as easy or quick but that’s where a food processor with a grater comes in. In many of the recipes I read through, the authors state that you shouldn’t rinse the grated potato to get rid of the starch and in other recipes they state you should rinse…

Italian Rice Balls by Evelyn Scott

Cauliflower cheese patties by Monika

Cauliflower with a twist! These healthy vegetable patties are the perfect replacement for potatoes, rice or even salad!

Chicago/Italian Fried Zucchini by Mary Winborn

My interpretation of zucchini ,as cooked in a wonderful old Italian neighborhood restrauant downtown. How I wanna go back there!

Homemade Pate by Nollian