Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
This recipe comes from SAVEUR contributing editor Rick Bayless.
This recipe comes from the Strongbow Inn where turkey is the name of the game.
Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
This throwback to the Ranch House restaurant is still a popular choice with vegetarians and non-vegetarians alike.
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.