Main Course (12)
Side Dish (2)
A simple salad adds fresh contrast to fried strips of pizza dough.
These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico.
These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.
This sumptuous grilled sandwich is a crusty roll filled with roast pork, ham, Swiss cheese, and pickles.
The ultimate grilled cheese sandwich, according to author Francine Prose, includes Aleppo pepper, which adds a dimension of spiciness to balance the tangy sourdough bread and the creamy mozzarella.
This sandwich of turkey, jam, and cream cheese on a roll is sweet and savory all in one.
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalemís most beloved street foods.
An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews.
Some say that the patty melt — a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread — isn't technically a burger, because it has no bun. We love it just the same.
You can find variations on this delicious burger, which consists of ground beef and spicy chorizo topped with crunchy fried potatoes, in Cuban-American communities all over Miami.
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results.
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast.
This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans.