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Yucca, sometimes called cassava, is a starchy root that grows in very warm climates and makes supercrunchy chips. To ...

With this buttermilk-soaked version, F&W’s Grace Parisi has perfected fried chicken.  Tips from the F&...

At Trummer's on Main in Clifton, Virginia, Clayton Miller makes a highly seasoned, Indian-inflected tomato jam with g...

John Shields of Town House in the small town of Chilhowie, Virginia, composed this dish from ingredients he picked up...

"The woman who made the diples [fried dough] was like my grandmother—she wore a bib apron 24 hours a day,...

Ladopsomo is a type of Greek fry-bread that's puffy, light and crisp.  Michael Psilakis: Defining Greek Food

When they're in South Carolina, the Lees make this recipe with wreckfish, a local, sustainable catch; striped bas...

This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce and tomato sandwich...

Antonio Ciminelli prepares this starter year-round with whatever produce is in season. In the fall, that means apples...

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