Fritter

If you substitute regular bread crumbs for the panko, the coating will be heavier and the texture denser. In this recipe, the peas are soaked but not precooked before grinding, much like in a falafel.

Mix and match: Pair these and the gingered carrot latkes with the celery relish and the apple salsa.

To make these celery root latkes a little easier, you can shred the potatoes, onions, and celery root in a food processor with the shredding disk.

Don't be put off by this recipe if you don't like the slippery texture of okra — it disappears when the okra is coated in batter.

Peekytoe is a Maine rock crab prized by many chefs for its sweet, delicate flavor. Dungeness crab is probably the closest substitute.

Inspired by American Adobo In this 2001 film, a group of Filipino-American college friends get together to eat and share stories about their loves and lives. Their experiences of assimilating to American society vary, but all of the characters recognize their need for the comfort derived from friendship and familiar foods. For this dish, be sure your plaintains are completely black, since the fruit becomes sweeter as it ripens. (Yellow or mottled brown plantains are very starchy and usually take about a week to fully ripen.) Serve these fritters as a snackor pair them with ice cream for a delicious dessert.

The Meyer lemon's moderate acidity ties in nicely with the sweetness of the crab, though standard lemons can also be used.

The following is an adaptation of a recipe originally appearing in Gourmet, August 1958.

Can be prepared in 45 minutes or less.

For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only in Asian markets but also in seafood shops.

This recipe is best made with fresh ricotta, which is very dry and flavorful. If you cannot find fresh ricotta, use 2 cups supermarket whole-milk ricotta and drain it (see below).

These hearty falafel are equally delicious eaten alone or piled into pita bread with lettuce, tomato, onion, and tahini sauce. Active time: 45 min Start to finish: 13 3/4 hr (includes soaking chickpeas)

Founded in 1912 in the city's historic district, Café Tacuba is a Mexico City institution. The beautiful Talavera tiles that decorate the 19th-century colonial-style building are worth a visit in and of themselves. The extensive menu offers a little something for everyone — from huevos rancheros for breakfast to roast beef for dinner. The popular buñuelos (sweet fritters) are particularly delicious.

Wemonrat Pok, an immigrant from Thailand, opened Siam House 11 years ago near the campus of Indiana University in the lively college town of Bloomington. It's a family business — Wemonrat is the chef, and her aunt and cousin help out with the cooking. The elegant restaurant with several small dining rooms occupies a lovely old home. Thai sculptures and creaky hardwood floors add to the charm; great food and an accommodating staff keep locals coming back. The batter and bananas can be prepared ahead of time, leaving only the frying to do at the last minute.