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You saw the NY edition; here are 31 sandwiches that we've loved this year across the country. Now, of course we didn't cover all the lovable ones in the land. This is just a handful (er, 31 handfuls) that our contributors have raved about this year. More

"Think of these drumsticks as a savory-sweet Provençal version of the sticky chicken wings you nibble at the bar." [Photographs: Kerry Saretsky] Fall is the new year of the fashion world, so this week's recipe will have a little something... More

I pretty much knew that my copy of Farms and Foods of Ohio was going to be relatively worthless when I left that state. And sure enough, ever since I moved to Illinois, the book has languished at the... More

The process of taking a cutlet of meat, coating it with a little flour, and cooking over high heat in a lot of butter is a pretty foolproof way to make dinner. The principles for a good result are a... More

After reading Yotam Ottolenghi's Three Course Dinner in Just Four Tins, which consisted of canned corn, smoked oysters, stewed tomatoes, and pineapple, I couldn't help but try to finagle my own three-course creation using four canned foods and basic pantry items. Typically, I use very few canned goods in my culinary quests, however, should I ever come down with a case of agoraphobia—or perhaps a recession riot leaves my local grocery store empty—I better be prepared to keep up my reputation in the kitchen. For my sanity, let's just assume that I keep the basics at hand, including (but not limited to): a bread or cracker of some sort, garlic, olive oil, butter, salt and pepper. So without further... More

Photograph by Yvonne Boyd Food writer extraordinaire and Southern Foodways Alliance director John T. Edge is answering questions this week on the New York Times Diner's Journal blog. He's already answered a handful, including one about Mary B's biscuits: Q: We keep Mary B’s buttermilk biscuits in the freezer. Is (or was) there a real “Mary B”? — John KaneJohn T. Edge replies: There was a real Mary B, the wife of the founder of the company. He started out making dumplings in Bagdad, Florida. Biscuits came later. You can leave questions for the man here.... More

Fork tender braised pork cheek makes the base for this meaty ragu.... More