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.

Pasta capperi, olive, anchovy by Paola Polati

This is a mediterranean sauce for pasta, it's very simple. As you may know from my profile I don't use garlic and onion, but I will write the recipe for garlic "lover" also. Salt warning: I buy salted capers, before use them I wash them to remove the salt grains, and I leave the capers in a cup with water for 10 minutes. Anchovy are…

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…

Frittata ai carciofi (Artichoke Frittata) by Frank Fariello

The frittata is one of those categories of dishes, like risotto, where the main ingredient, in this case egg, can act as a foil to an almost infinite variety of flavors, be it meat, fish or vegetable. So by learning a single technique, you open up a whole new culinary galaxy. One of my favorite frittate, especially this time of year,…

Zeppole by Frank Fariello

Zeppole are so easy to make—after all, they are basically just fried pizza dough balls—it is almost embarrassing to post about it, but since it was one of my favorite snack foods that Angelina made, it deserves pride of place on this blog. And, in any event, who doesn't like fried dough?

Shrimp Jambalaya with Grits by Mary Shaldibina

This is light, delicious and very original dinner recipe.

Classic Churros con Chocolate by Mhe-Lhanee Benito

After having a successful outcome with my Croquetas de Pollo y Setas, I decided to make another Spanish fried delights, but this time, I wanna make something sweet. I don't really have a big sweet tooth before, until I fell in love with cupcake designs and by watching "Cake Boss". But I wasn't in the mood to "bake". Moreover, my…

Super Fast Fried Cheese Appetizer - Saganaki by Amos Miller

If you have a cast iron skillet, you can make a simple, delicious appetizer - fast! A cheese lover's delight! The Greeks call it 'saganaki' and you can use several different semi-firm cheeses to make this delicious and interesting treat in less than 15 minutes. The best cheeses to use are kefaloteri or kaseri, so try to obtain a…

Fried Artichoke Hearts by Maria Filice

Tips on Nuts with Recipe by Claudia lamascolo

Not a place if your allergic to nuts, but if your a nut, or nut lover, this is for you~ :) A great salad at the end Shrimp Nutty Salad

Cheesecakes with cheese and spinach by Nollian

Decided to diversify the usual sweet cheesecakes and it came out very tasty. Cheesecakes - a dish of Russian and Ukrainian cuisine in the form of cottage cheese fritters, fried cakes of cottage cheese mixed with flour and eggs. Some chefs believe that these cheesecakes flour is not added. Usually, cheesecakes fry in vegetable oil,…

Calamari, Scallops and Lemon Fritto Misto by Joyce Leung

This is a delicious, easy to prepare Italian antipasto. Make sure you serve it hot. Close your eyes and imagine you are in a small Italian restaurant near the beach in southern Italy. This is better than 98% of the calamari you'll ever order in a US restaurant - guaranteed. Yum!

Batter Fry Zucchini by Mary Shaldibina

One of the fastest ways to prepare delicious zucchini - fry them in a batter.

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.

Eggplants and tomatoes appetizer by Mary Shaldibina

Easy appetizer from eggplants, tomatoes, garlic and mayonnaise.