Fry Recipes

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Rob Evans created this dish using the eggs of young chickens, wild fiddlehead ferns, and dulse –...
“The Chinese technique for cooking vegetables is fast, doesn’t waste nutrients, and preserves their...
Like Lena’s other fish recipes, this one is designed to be attractive and aromatic, as well as ...
Try snap beans, peas, and other vegetables in this stew. By adding them at the end you can preserve...
Green olives provide extra color for this fragrant dish.
An unusual recipe from Martha’s Vineyard.
Crisp and golden outside, soft inside, these are fantastic for breakfast. Serve warm, drizzled with...
This recipe features a delicate lightly seasoned coating, and comes from Alex’s mother-in-law, Mary...
One of the specialties of The Bramble Inn. At its best if cooked a day in advance. –The Bramble...
These cake-style doughnuts are lightly spiced and best served warm. Correct temperature is a must...
Neat little envelopes with rich cheese filling, gently browned in butter. “I cover them with...
The mixture of Swiss and cheddar cheeses gives tang to this versatile quiche, which holds its shape...
Green peas give this familiar favorite a unique twist.
Chicken breasts wrapped around a sweet-tart filling of cranberries and maple syrup. –Coonamesset...
These sweet-and-sour chicken wings make a nice main dish served with rice and the trimmings. Dried...
This is one of my husband’s favorite dishes. He says that it is unusual but tasty.
Two New England favorites in one.
There are almost as many ways to make clam chowder as there are cooks in New England. Here’s one...
Vermouth and bacon make a distinctive difference.
For a thicker broth, substitute a cup of heavy cream for a cup of the milk.
During hot weather; it is helpful to refrigerate the mixture in the pan for about an hour before...
This recipe received Honorable Mention in The Old Farmer’s Almanac 2009 Buttermilk Recipe Contest....
“At the inn we serve this as a first course with a cucumber garnish and fresh parsley for color.” –...
My English husband doesn’t care for beef or pork, which limits my recipes. He loved my beef chili...
Celebrate a holiday with this breakfast recipe, an old standby from Nellie Reed of Owls Head, Maine...
I recently went on a trip to my husband's family in Morocco, and I had this at his mother's house....
Millie’s cooking is famous among her neighbors, and what they most often request is Chinese food....
Eggplant, cut into narrow strips, may be cooked in deep fat and then served as you would french-...
These tasty, attractive small pies are also nice for brunch or as a side dish to a main meal.
Fried oysters can be tricky to make, because they so easily overcook and toughen, but Betty’s are...
My grandmother used to feed this to my father when he was a boy. He loves it to this day. I...
A good stick-to-the-ribs doughnut, frosted with maple cream. The spices can be increased, if a...
Lovely and light. If there are any leftover pancakes, freeze them, as Helen does, after they are...
Crispy and light, with a handsome shape. Serve as an accompaniment to ice cream, pudding, or...
Top this basic beef stew with dumplings and have on a cold winter night.
A fun idea for leftover lamb. Almost any combination of vegetables will work: just keep a...
Diana Santospago runs Maine’s Inn at Isle au Haut, where she serves these delectable fritters....
Many New England cooks believe this soup should never darken their dining room doors.
Gourmet fish! A very tasty, extra-special dish. Garnish with fresh parsley before serving, or add...
South islanders thicken their chowder slightly, others do not. This version produces a thin broth....
This recipe won “honorable mention” in The 2001 Old Farmer’s Almanac Recipe Contest: “Best Soups...
These elegant pastries are time-consuming to prepare but oh, so good! You’ll need cannoli forms for...
Mussels are a tasty bonus for those willing to make the effort to search them out along the rocky...
These fajitas are made a little different than your restaurant style fajitas. The meat is chicken...
Onion rings from the great American chef Jasper White who knew that cuisine could be elegant but...
Small children may turn up their noses at oyster stew, but they rarely dislike fritters. Serve with...
Way back in 1938, we ran a story by Louise Crathern Russell called “40 Tested Harvest Recipes.” It...
This has a light, delicate taste so do not be tempted to add cheese! If using frozen shrimp, cook...
“This is a nice dish to make ahead of time and you can eat it cold, warm, at midnight – however you...
Translated, it’s “cheese balls”–like meatballs, but made with Parmesan and Romano cheeses instead....

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