The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aïoli on ciabatta buns accompanied with herb-strewn fries.
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash.
A staple of Southern garden clubs and church luncheons, the tea sandwich takes on a more satisfying dimension with the addition of artichokes.
Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst.
Tangy, buttery, smoky, and salty—this sandwich has it all.
This egg salad is equally delicious atop bread or eaten on its own.
This is an easy and tasty recipe for pulled pork.
In Cornwall, England these "sarnies" (sandwiches) are made with brown crabs but claw or lump crabmeat will do.
Make these delightful sandwiches using leftover roast beef and chicken, and then slather the bread-most tearooms remove the crusts-with freshly made butter.
This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans.
Some recipes for this salad call for sautéing the onions in the bacon fat, but we prefer them left raw.
Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf.
Part hamburger, part sloppy joe (minus the sauce) this simple sandwich was created in Sioux City in 1924.
The higher the meat's fat content, the juicier the burger will be but the more it will shrink; we prefer 80 percent lean beef.
We like ours with lettuce and cheddar, tamari sauce, and french-fried potatoes—is this your cheeseburger in paradise?
From celebrated chef Jacques Pepin, here is a French twist on a New England classic.
In Hadley, Massachusetts, asparagus is the prized local crop; we got this recipe from the Barstow family, longtime Hadley residents and asparagus aficionados. The Barstows were profiled in "Hadley Grass," an article in SAVEUR’s April 2001 issue.
The smoky flavor of the bacon takes this simple sandwich to another dimension.