"The French fry should be the global symbol of peace. Like fried chicken, it is found, consumed, and loved all over the world… Salt them, season them, top them or dip them. Have them anyway you want." — Paul Abrahamian, co-owner of Sticky's Fingers Joint in NYC.
If you want to try something a little more daring than your usual salted fries dipped in ketchup, Sticky Fingers suggests their S’mores Fries!
The potato stands as the most consumed vegetable in the United States, according to the FAO. Their versatility, nutrient-rich properties, and inexpensive nature makes this starchy snack one of the leading stars on our plates.When preparing potatoes, keep in mind the two categories: starchy (Idaho-type) and waxy (red bliss). Since starchy potatoes separate and incorporate air when cooked, they are perfect for mashed potatoes, French fries, etc. Waxy potatoes on the other hand, remain intact when cooked, so they are great for soups and other dishes where whole potato pieces are desired. Since the potato and the deep-fryer are such great complements to each other, it is no wonder that the french fry is a staple item on menus throughout the country. From thick-cut steak fries to crispy shoestrings, everyone has their fry of choice, but no one can deny the classic light and airy interior and crispy golden crust of the classic fast-food fry.
The small tub of French’s Crunchy Onion can immediately evoke memories of holiday dinners, passing the legendary green bean casserole dish around to eager eaters. But this beloved product is too flavorful to enjoy just once a year. Make everyday a holiday by featuring your main dish coated in the crunchy goodness.
Chef Anthony Meidenbauer of Holstein's at The Cosmopolitan of Las Vegas offers his all-in-one take on an Irish-American classic: corned beef and cabbage. With a Russian dressing and a hint of bacon in the cabbage, it's simply irresistible.
Click here to see 6 Inspired Takes on Corned Beef and Cabbage.
Why didn't anyone tell me that breadcrumbs can stick to meat just fine without the time-consuming flour/egg/breadcrumb three-step process? News flash! Raw skinless chicken is very sticky and holds this whole-grain breading quite well! No need for frying here; I used my “faux fry” method of high-heat baking, using a generous coating of good-quality cooking spray oil to give these fries a nice crisp finish. A good pair of kitchen scissors is your best friend here for cutting the chicken into fry-shaped sticks.Click here to see 10 Back-to-School Recipes to Make Your Kids Happy
"Poulet frites!" I'd yell every time we went to a restaurant. My parents would look at the menu, discuss the different possibilities, and then decide to be adventuresome. I, on the other hand, always knew exactly what I wanted — delicious crisp chicken and a heaping mound of thin french fries, crunchy on the outside, soft on the inside, served with the rich, creamy mayonnaise that tasted nothing like home.
— Sara Remington
Click here to see 101 Ways to Cook Chicken
Chicken shawarma is a popular sandwich in the Middle East. It is basically a wonderful roasted chicken that has been marinated in an amazing yogurt spice mix, wrapped in pita bread with some pickles, fries, and tahini or garlic sauce. The secret to a chicken shawarma sandwich that is as good as — if not better than — your favorite Middle Eastern restaurant is the spice mix.
Mastic is one of the key players in that spice mix; you can find it at Greek or Middle Eastern stores. Buying a little will go a long way because it is used in very small amounts in recipes (it does wonders when added to ice cream or rice pudding).
This particular recipe for chicken shawarma came after a lot of experimenting and trying different recipes. The spice mix and cooking the onions and tomatoes with the chicken in the last five minutes (as opposed to using them raw) makes this sandwich a family favorite after the first bite.
If you want to add a smoky taste to the chicken, a trick I learned from my aunt is to get some tin foil and make it like a little plate. Heat a little piece of coal, and when it starts turning red, put it on the tin foil plate. Next, add a little piece of butter on top of the coal. It will start to smoke. Put the tin foil cup on top of the chicken shawarma in the pot and cover it for five to 10 minutes. The chicken will have a smoky flavor, almost as if it were grilled.