Shoestring Fried Potatoes

This image courtesy of Joseph DeLeo It’s gospel, as far as I’m concerned: No catfish you ever make will ever be as good as catfish rolled in cornmeal and deep-fried. If you want to give it some extra moxie, marinate it in something good, as I do in this recipe. The other article of faith…

Ingredients:8 cups (2 quarts) prepared tomato soup1 Parmesan rind1 1/3 cups all-purpose flour2 large eggs, beaten2 cups Italian-style breadcrumbsSalt and freshly ground black pepper1 medium eggplant, peeled and cut into 1-inch cubesVegetable oil, for frying8 slices whole milk mozzarella2 tablespoons fresh basil, cut into chiffonade

Ingredients:1/4 cup extra-virgin olive oil1/4 cup cider vinegar2 tablespoons fresh lemon juice1 tablespoon honey1 1/2 teaspoons poppy seeds1 teaspoon minced shallots1/2 teaspoon kosher salt1/8 teaspoon freshly ground black pepper1 cup rinsed and drained canned unsalted chickpeas1 cup cooked quinoa4 cups packed fresh baby spinach1 cup fresh blueberries1 cup chopped heirloom tomato2 tablespoons roasted, salted sunflower…

I don’t think I need to tell you that sometimes the tastiest food is not the prettiest. Take a real close look at meat sauce, or shiny, oily cheese draped over tuna or a ground up olive paste and you’ll know why it may be tasty, but it’s not pretty. Meanwhile, I am wary of

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Preheat oven to 425 degrees F. Shred zucchini using the large holes of a box grater. Squeeze dry in a clean kitchen towel (you should have about 2 cups). Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini, beef, chili powder, onion powder, cumin and salt. Cook, stirring, until the beef

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Ingredients:1 1/2 pounds veal cutlets for scaloppini, from the butcher counterSalt and pepper1/2 cup flour, a couple of scoops4 tablespoons butter1/4 cup extra-virgin olive oil, 4 turns of the pan total1 large or 2 small shallots, chopped24 crimini (baby portobello) mushrooms, thinly sliced1 cup Marsala1/2 cup beef stock, from canned soups aisle1 box, 12 to…

Cut bacon into 1/2-inch pieces; peel and devein shrimp. Cook bacon in a large skillet over medium-high heat until golden. Add shrimp, and season with salt and pepper; cook until opaque, 5 minutes. Transfer to a serving bowl. In a small bowl, whisk together marjoram, oil, vinegar, and mustard; season with salt and pepper. Add

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and…

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and…

Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving. This recipe first appeared in SAVEUR issue #140, along with Laura Schenone’s story Glorious Pesto. To make this recipe vegetarian: omit the pancetta and substitute vegetable stock for the chicken stock.IngredientsFor the Pistou 4 cups packed basil 1 cup…

Ingredients:4 cups prepared tomato soup (from can or jar)1/2 cup prepared salsa12 cup tortilla strips or chips, divided4 tablespoon sour cream2 teaspoons sliced scallions

This panzanella salad recipe from Marc Matsumoto of No Recipes is more than a clever use of old bread and seasonal vegetables. The salt in the dressing draws out juices from the veggies and the crusty bread soaks it up resulting in a magical mouthful. See the full post at the Fresh Tastes Blog. Ingredients10

Jollof rice is found throughout West Africa and is thought to be the origin of the Cajun dish, jambalaya. Serve with fried plantains and a crisp green salad.MethodFor the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent. Stir in the canned tomatoes, red pepper and…