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12/30/2012
Barbecue Potato Chips
Barbecue chips' smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices, like chili powder, garlic powder and onion powder, with the added kick of cayenne pepper.
Issue #153
07/15/2012
Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce)
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Issue #149
07/13/2012
Porchetta Sandwiches
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.
Issue #148
07/03/2012
Corn Dogs
Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within.
Issue #148
06/04/2012
Peek Gai Nam Daeng (Spicy Thai Chicken Wings)
These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart Nong's.
Issue #148
09/12/2011
Mitzi's Chicken Fingers
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
Issue #141
05/20/2011
Carolina Hush Puppies
In North Carolina, oblong-shaped hush puppies are served with your plate of 'cue.
Issue #139
06/28/2011
Fish Tacos with Roasted Tomato Salsa
The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia.
Issue #135
12/20/2010
Calas (Fried Rice Fritters)
The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).
Issue #135
04/28/2010
German Potato Salad
A hearty German potato salad like this one makes an ideal accompaniment for smoked brisket. The dish is a legacy of German immigrants who settled in Central Texas. We featured it in our special Texas issue (June/July 2009). Continue...
Issue #121
05/27/2009
Cowboy Rib Eye
This recipe for mesquite-grilled steak with onions rings comes from Dallas chef Stephan Pyles.
Issue #121
10/02/2012
Buffalo Wings
True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.
Issue #92
11/22/2005
Jalapeno-Bacon Corn Bread Muffins
This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival.
Issue #74
07/18/2012
Menu: An Afternoon at the State Fair
This menu combines recipes for classic state fair treats like crispy corn dogs and caramel apples with summer classics like corn on the cob and slices of fresh watermelon for a celebratory, eat-with-your-hands meal.
Does Not Apply
06/10/2011
Gluten-Free Corn Dogs
A gluten-free member of the SAVEUR Test Kitchen perfects a recipe for corn dogs.
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12/17/2010
Roasted Peaches in Bourbon Syrup with Smoked Salt
In his cookbook Salted, Mark Bitterman writes of this recipe: "Your first bite will expand the boundaries of sensation separating your mouth from the rest of your body, and you'll be feeling spiciness in the warmth of your hands and smokiness in the tingling of your toes."
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07/05/2010
Southern Fried Chicken
Any experienced fryer of chicken will be quick to assure you that their time-tested method is the best. Continue...
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Source: NOLA Cuisine