Walla Walla Wha? Peanut Butter and Sweet Onion
The word “sweet” when used to describe a raw onion does not denote the same quality of sweetness one experiences biting into an apple or a pastry.
The word “sweet” when used to describe a raw onion does not denote the same quality of sweetness one experiences biting into an apple or a pastry.
It may not have been perfect, but my version of the pan con chicharrón was a great sandwich, featuring a combination of sweet, sour, salty and spicy flavors
Thick pieces of masala-coated roasted chicken? Check. Spicy mayonnaise? Check. Waxy yellow American cheese? Check. Cut into 4 triangles in the classic American club sandwich presentation? Check and check.
This Salvadoran turkey sandwich made me as happy as a sandwich has made me in a long time, a little spot of joy in an otherwise ordinary week.
If asked, where would you say the sandwich called Oyster Loaf originated? New Orleans? San Francisco? Chesapeake Bay? Points North or East?
The ham in this sandwich is almost a non-presence in the face of the attention-grabbing bread and the quietly delicious tea eggs, to my mind the star of the show.
There isn’t really a wrong way to shape frybread. I’ve come to prefer the methods done by hand though. They are more prone to introducing imperfections in the bread’s shape, which are the best part.
Deep-fried, on a stick, and wrapped in bread? That, my friends, is the street food trifecta. A treat combining all three of those features is worth exploring.
Murtabak exists in various forms throughout the Arabian peninsula and Southeast Asia. Why such a wide range? What is the common factor? Where did murtabak originate?
They consist of multiple layers of squishy white bread with a sweet eggy orange spread and bologna, with a wad of pork floss incongruously jammed between the two sandwich halves to make one metasandwich.
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