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...
Author: Lourdes Castro
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...
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....
Author: Kristin Donnelly
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...
Author: Molly Baz
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...
Author: Samantha Skaggs
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...
Author: Arthur Schwartz
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...
Author: Alexis Touchet
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,...
Author: Tyler Kord
Combine salty ham and gooey Gouda for this delightful melty sandwich.
Author: Kristen Williams
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...
Author: Kendra Bailey Morris
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
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....
Author: Kristin Donnelly
Author: Nicolaus Balla
This yeasty, coarse-textured bread makes the best toast ever, a perfect partner to jam or preserves. A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf,...
Author: King Arthur Baking Company
Author: Andrea Albin
Offer a plum-tomato salad with the sandwiches. Round out the meal with sliced strawberries drizzled with crème de cassis.
Author: Jeanne Thiel Kelley
Author: Bon Appétit Test Kitchen
Author: Jose Garces
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
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which...
Author: Joan Nathan
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Author: Shayma O. Saadat
Author: Lidia Matticchio Bastianich