Recipes

Flour tortillas filled with crumbled Maytag blue cheese and sliced Brie, pan-fried until golden, served with a warm brown sugar-pear compote and cinnamon-spiced walnuts.

Copycat Boston Market dill potato wedges — red new potatoes boiled until just tender, then pan-fried in butter with garlic, celery salt, and dill until golden.

Crispy pan-fried flour tortilla quesadillas with Monterey Jack, cheddar and green chilies, served with fresh guacamole.

Pan-fried lump crab cakes with a colorful bell pepper butter sauce — from Dean Fearing, published in the New York Times.

Classic crab cakes with lump crabmeat, Old Bay seasoning, Worcestershire, and a light breadcrumb binder. Pan-fried until golden.

Whole flounder filleted and pan-fried, then the crispy fried carcass serves as the dramatic presentation platter under the fillets in a mushroom-chicken stock sauce.

Bluefin tuna logs brushed with wasabi paste and wrapped in thread-like potato curls, pan-fried to a golden crisp, served with sesame oil and caviar.

Lyonnaise-style veal liver quickly pan-fried in seasoned flour, served over a creamy Gruyere potato gratin with caramelized onions.

Pan-fried eggplant slices dipped in a sweet egg batter, fried golden and dusted with powdered sugar for a Creole-inspired side or snack.

Crispy pan-fried grated sweet potatoes cooked with bacon and onions until caramelized and golden.

Classic Italian pan-fried meatballs with soaked bread, Romano cheese, garlic, parsley, and oregano — perfectly round and browned.

A seafood recipe for Salt and freshly−ground black pepper, to taste.

Halibut fillets spread with Dijon mustard, wrapped in prosciutto and a potato crust, pan-fried then oven-finished and served with a caper and tomato butter sauce.

Chunked tamales pan-fried with onions until crusty, served with eggs and red or green chile sauce.

A classic Italian coastal dish of pan-fried red mullet braised in a quick tomato-herb sauce with garlic, thyme, and bay leaf.

A classic Tuscan preparation of pan-fried red mullet in a fragrant tomato sauce with garlic, onion, thyme, and bay leaf—simple, bright, and true to the Livorno tradition.