Fry

Active time: 30 min Start to finish: 30 min

This is another wonderful all-purpose salsa. It goes particularly well with eggs and any dish containing black beans. The essential technique in this recipe is the blackening of the tomatoes. That and the chipotle chile give the salsa its deep, smoky flavor.

You can make this potato cake right before grilling steaks, then reheat it on a baking sheet in the 450°F oven while the steaks rest.

These crusty potatoes go well with the tuna in tomato sauce .

Not much goes better with fried chicken than braised mustard greens or turnip greens, hot biscuits and sweet pickles. For a perfect dessert, serve squares of warm gingerbread with whipped cream. This recipe can be prepared in 45 minutes or less.

Pretty and delicious, this pasta has plenty of vegetables, lots of snap and crunch, and a terrific Asian-style peanut sauce.

The intense flavors come from the marinade, which caramelizes on the chicken as it is deep-fried in foil packets. Jee bow gai, the name of the dish in China, is a house specialty at Yank Sing in San Francisco. Have your butcher split the thighs in half for you.

A lime and soy dipping sauce accompanies this appetizer from A Pacific Cafe in Kapaa, on the Hawaiian Island of Kauai.

Even though they are most often associated with the Jewish holiday of Hanukkah, potato pancakes have a year-round appeal. Here they are given a Middle Eastern twist with the addition of flour made from chick-peas - the dominant flavor in falafel - as well as chilis, herbs and spices. Pour a dry white wine. For dessert, present fruit and some halvah. Chick-pea flour is available at Middle Eastern and Indian markets.

Taiglach (little pieces of fried dough dredged in honey) are eaten for celebratory occasions like Rosh Hashanah, Sukkot, Simchat Torah, Chanukah, Purim, weddings, and births. Ceciarchiata means "chickpeas" or "little bits" in Italian. This festive taiglach is similar in nature to the French croquembouche, though it's a crown, not a mountain. It is a spectacular centerpiece with its clusters of dough and nuts, and is totally addictive.

The slightly sweet sauce is a nice complement to the delicate fish. Serve it with stir-fried green beans and steamed rice.

Can be prepared in 45 minutes or less.

"Pané" comes from the French verb "paner," meaning to coat with bread crumbs.

(Stir-Fried Rice Noodles with Shrimp) Paad Thai, with its signature fettuccine-width rice noodles, is available in myriad variations throughout Thailand. In its country of origin the dish is often made with dried shrimp; for a milder flavor fresh shrimp is specified here.

Zeppole di San Guiseppe The bignè form of these donuts or crullers was invented for the St. Joseph’s Day (March 19), 1840, by Don Pasquale Pintauro, who was given a noble title by King Ferdinand II of the Two Sicilies for his creation. The Pintauro pasticceria still stands at Via Roma, 275, and it is still among the most highly regarded in the city, although some Neapolitans are fond of saying, "It isn't what it used to be." Until Pintauro adopted the French cream puff pastry — pâte à choux, in French—for his bakery's zeppole, only the much cruder kind of zeppole di Natale, or, in dialect, scauratielli. They are made from a dough of only flour and water or flour and milk, with no leavening, not even an egg. After the Christmas zeppole are formed into rings, actually more the shape of an AIDS ribbon, and fried, they are dipped in hot honey. As you might imagine, they are considerably heavier than the bignè form of zeppole, an because they become even weightier and rather indigestible as they stand, they have to be eaten almost as soon as they emerge from their honey bath. These light, eggy bignè, on the other hand, although they are best when just cooled, can be made hours ahead and re-crisped in a 350-degree oven for a few minutes. The dough can be made a day ahead and kept refrigerated.

A delicious dessert version of a favorite New Orleans breakfast dish. Pain perdu translates as "lost bread," but you'll find that this is simply a type of French toast.

This recipe originally accompanied Roast Pork with Port Jus and Chipotle-Glazed Apples .