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Jay Foster of San Francisco's Farmerbrown's Little Skillet does brisk business in these fried-fish sandwiches...

Little slices of party rye are a Southern favorite for tea sandwiches: "You don't see regular rye down here every day...

Cookbook author Martha Hall Foose says that in the early 1960s, The Time Life Picture Cook Book inspired Mississippi ...

When Skip Bennett steams lobsters on the Island Creek barge, he always tosses hot dogs into the pot for the last few ...

Farmstead chicken is the star ingredient in a Moscow banh mi, a riff on a classic Vietnamese sandwich. What makes it ...

For these delicious roast pork sandwiches, Chicago chef Tony Mantuano spreads a rub of garlic and spicy Aleppo pepper...

A classic beach-shack lobster roll becomes Asian-inflected when mixed with a mild curry mayonnaise; a few baked kaffi...

In this distinctive high-low recipe, Joe Beef co-chef and co-owner Frédéric Morin wanted to combine girolle...

Cheese curds are small chunks of just-made cheese that haven't been pressed into a shape. They're milky and delicious...

Rick Bayless’s stellar vegetarian sandwiches (tortas) are full of earthy mushrooms and tangy goat cheese.

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