Pan Fried Rosemary Garlic Potatoes

Ingredients:1 pound fresh okra, cut into 1/2-inch thick slices3/4 cup buttermilk1 1/2 cups self-rising white cornmeal mix1 teaspoon salt1 teaspoon sugar1/4 teaspoon ground red peppervegetable oil3 cups tomatoes, seeded and diced1 large avocado, diced1/2 cup green onions, chopped1/3 cup fresh cilantro, chopped1 1/2 teaspoons balsamic vinegar1/2 teaspoon seasoned salttable salt, to tastehot sauce, to garnishInstructions:Stir

Ingredients:2 cups broccoli florets2 tablespoons coconut oil1 onion, halved and thinly sliced1 tablespoon grated ginger2 cloves garlic, grated3 cups cooked brown rice1 cup diced hot dogs3 tablespoons soy sauce1 tablespoon toasted sesame oil2 scallions, white and light green parts, sliced4 fried eggs, for servingChopped fresh cilantro, for servingSriracha sauce, for serving

Ingredients:Vegetable oil, for frying1/3 cup pankoKosher salt2 cups leftover refrigerated fried rice1/4 cup all-purpose flour1 tablespoon red chile sauce, such as Sriracha1 teaspoon soy sauce1 large egg, lightly beatenDuck sauce, for serving

Photo by James Ransom Prep time 5 minutes Cook time 20 minutes Serves 4 Author Notes If you’re not yet sure about kimchi (Korean spicy fermented cabbage), this dish could be just the right gateway drug for you. Once sautéed, kimchi loses some of its pungent harshness, but answers back with an addictive, tangy-spicy warmth…

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By Tasting Table Staff/May 19, 2010 6:37 pm EST Recipe adapted from Andrew Zimmerman Fried Chickpeas Fried Chickpeas adapted from Andrew Zimmerman One 15-ounce can chickpeas, drained Vegetable oil, for frying 2 teaspoons sea salt 2 teaspoons pimentón dulce (sweet Spanish paprika) In a colander, thoroughly rinse the chickpeas in water. Pat dry with paper towels and

Serves 8 Author Notes My Big Mama’s (grandmother) recipes are the epitome of timeless. While growing up, I would watch in awe of everything she would prepare in her small rustic kitchen in Mississippi. From the prep work of dicing and slicing to her impressive dinner table display, there was always such an electric energy

Serves 2 Author Notes I love Salted Fish Fried Rice. I order whenever and wherever I see it. I’ve even asked restaurants if they could make it, even though it’s not on the menu. For some reason, I have a hard time finding the salted fish and I don’t exactly live in a food desert.

Ingredients:6 ounces ground bison2 slices tomato1 piece red leaf romaine2 fried onion rings2 slices deep-fried jalapeño (or just griddle up some sliced jalapeños)1/2 tablespoon honey dijon spread (mix equal parts mayo and honey-dijon)1 slice white cheddar1 hamburger bunInstructions:Dip in beer batter.Drop in fryer for about 1 minute and 15 seconds, depending on the fryer temperature.Heat…

Heat butter in a large skillet over medium-high heat until just starting to brown. Add apples, 3 tablespoons sugar, 3/4 teaspoon cinnamon, nutmeg and salt. Cook, stirring occasionally, until the apples are softened, 6 to 8 minutes. Add flour and cook 1 minute more. Remove from heat and stir in lemon juice. Place an egg

Because I live in one of the hottest states in the United States, and by “hot” I mean the moment you step outside, the crease in the back of your knees sweat as fast as spinach in a fry pan. In the summer, I curse the humidity, especially when my friends back in San Francisco

by Liren Baker on June 24, 2015 updated July 7, 2020 | 5 Comments This post may contain affiliate links. Please see Affiliate Disclosure in my Terms of Service. Fried Heirloom Tomatoes with Buttermilk Fried Oysters and Green Pepper Aioli — I think you’ll love this twist on the Southern classic. Fried Heirloom Tomatoes with…

We’ve done some crazy things to pickles, but this might be our favorite yet. Dill pickles covered in crunchy chips, fried until crispy, and doused in hot sauce and ranch. ARE. YOU. SERIOUS? For a pickle lover, it just doesn’t get any better. Advertisement – Continue Reading Below4 whole dill picklesKosher salt Freshly ground black pepper1/2 c.

When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.Ingredients4 servings3/4 cup mixed tender herbs (such as parsley, dill, basil, chives, and/or tarragon), plus sprigs for serving1/2 cup (1 stick)…

Mitch MandelAdvertisement – Continue Reading Below1 tbsp. olive oil1 onion, chopped1 medium zucchini, chopped1 chayote squash, peeled, seeded, and chopped1 red bell pepper, chopped1 tsp. ground cumin1 1/2 c. cooked brown rice, chilled1 c. pumpkin seeds, toasted1/2 tsp. salt2 tbsp. chopped fresh cilantro1 tsp. freshly grated lime zestDirectionsStep 1In a large nonstick skillet, heat the oil