A mountain of skinny, crispy fries adds drama to the plate. Unlike thick-cut fries, which are traditionally fried twice, shoestrings are fried only once.

Sweet potatoes are naturally sweet enough when caramelized in the oven, so we eschewed brown sugar and “savorized” them instead with garlic oil.

If you can't get cotija cheese, you can substitute feta—it's stronger in flavor and a bit saltier than cotija, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese....

This recipe is a culinary Labradoodle—a combo of favorites bred together.

If you are a fan of pumpkin-stuffed ravioli with sage butter—an Italian classic—think of the pasta dish below as its less-demanding cousin.

A crisp bread coating and savory serrano ham put a new spin on Eggs Florentine.

Fresh, stir-fried vegetables are liberally seasoned with garlic and sesame oil and topped off with a rich fried egg.

To bring out pork's flavor, try the classic Mexican technique: First simmer the meat, then fry it in its own rich fat.

You can deep-fry these wings, but they’re just as delicious hot off the grill.