In the world of potato salads, there is often a divide between those who love a creamy style and those who prefer a tangy one. Chef Jason McCullar's version will appeal to everyone: It's dressed with plenty of mayonnaise that's blended with pickles, capers, olives and mustard. Slideshow: More Potato Salad Recipes
These ribs are named after Spanish snacks known as pinchos. Jason McCullar rubs them with a smoked-paprika spice blend, then lacquers them with a sherry-spiked glaze. For an ideal cocktail snack, look for riblets, a half portion of baby back ribs; they're especially meaty. Or ask your butcher to split your rib racks crosswise. Chef Coverage from F&W Editors
Cure * New OrleansAccording to Cure's former chef Jason McCullar, Louisianans eat more duck per capita than residents of any other state. So it seemed natural to him to combine it with sweet potatoes, another Southern staple. Served with fried eggs and hot sauce, the hash makes a terrific brunch dish or first course.
New Orleans chefs often drown seafood in rich, spicy sauces, but here, chef Jason McCullar of Cure simply dresses sweet crabmeat (a Louisiana staple) in lemon-scented aioli. The crab salad is wonderful piled on hot dog buns like a New England lobster roll or arranged delicately on small rolls as hors d'oeuvres. More New England-Style Recipes