Is it worth the effort to roast your own pork for these sandwiches? Absolutely. This Cuban-style roast, called lechon, is the real deal. Try serving these as finger sandwiches by…
It’s common to make a cheesesteak when you work around the Philly food scene, but Jonathan Adams’ version has a surprise feature: red-eye onions flavored with espresso and caramelized to…
Invented by French chef Phillipe Mathieu in sunny southern California in the early part of the 20th century, this sandwich gets the Adam Perry Lang treatment with the addition of…
The classic Vietnamese sandwich is reimagined by chef Gabriel Pascuzzi of Stacked Sandwich Shop in Portland, OR. The vibrant Vietnamese community in Portland has added to the city’s explosion of…
Szechuan peppercorns, available at most supermarkets, add an appealing aroma to the glaze for these zesty wings. They make a terrific sports or movie night dinner, paired with a large…
Whenever I make fajitas or tacos, I find I want a fresh, simple, crunchy way to finish them. This is what I landed on: shredded cabbage and carrot, plus scallions, cilantro…
This is an almost direct version of my Dad’s hot sauce and is the barbecue sauce we proudly use in my restaurant One Flew South. It’s a light, tangy concoction…