You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.
This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles,...
Author: Molly Baz
An easy Black Bean and Vegetable Burritos recipe
Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices...
Author: Kristin Donnelly
Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great...
Author: Lourdes Castro
Cuban pulled pork-or lechon asado-meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis. The pork absorbs loads of flavor while slow cooking in a garlic- and citrus-infused mojo...
Author: Samantha Skaggs
Arguably, some of the best 'cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking...
Author: Kendra Bailey Morris
Author: Tina Ruggiero
Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner of traditional Louisiana deviled crabs) and lightly...
Author: Alexis Touchet
Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. Or, under the misguided belief that more is better, they are overstuffed. The...
Author: Arthur Schwartz
Author: Kristen Williams
In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools. You can serve these patties simply wrapped in...
Author: Kristin Donnelly
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
Meet the chicken spiedie: chicken that tastes like it has been marinated in Italian dressing, skewered and grilled over charcoal, and put onto a soft, white bun with absolutely nothing else on it.
Author: Tyler Kord
Author: Jeanne Thiel Kelley
With the addition of mayo and cornichons, half of the marinade turns into a Caesar-esque special sauce to slather on the buns.
Author: Molly Baz
Craving a classic Italian sub? Make it yourself with this fully loaded recipe, including tips for keeping it fresh and how to mix and match ingredients.
Author: MacKenzie Smith
Author: Lidia Matticchio Bastianich
Author: Lidia Matticchio Bastianich
Combine salty ham and gooey Gouda for this delightful melty sandwich.
Author: Julia Child
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and...
Author: Hilary Shevlin Karmilowicz
A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.