Side Dish (46)
Main Course (37)
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.
Double frying is the secret to outstanding fries.
A brief rinse under cold water rids raw potato chips of excess starch that might otherwise cause them to stick together in the frying oil.
Most mandolines come with a julienne attachment that will produce perfect, quick-frying shoestrings every time.
These collard greens are simmered in chicken broth and gewürztraminer, a slightly sweet white wine, to deepen their flavor.
This recipe for mesquite-grilled steak with onions rings comes from Dallas chef Stephan Pyles.
The cooks at this popular restaurant in southeastern Texas dust their crabs with their famed Cajun-style seasoning and deep-fry them.
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.
This whimsical snack is served at New York's Blue Hill at Stone Barns.
Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack.
This recipe comes from the Strongbow Inn where turkey is the name of the game.
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
These rice fritters have a creamy center and a slightly crisp exterior.
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.