These crescent-shaped, fruit-filled pastries are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite aunt's hot cast-iron skillet. ...

It's no secret that kids go crazy for crisp, fried potatoes. Serve them these classic latkes and you'll be giving them exactly what they want.

A light coating and deep-frying really enhance the vegetable's subtle flavor.

These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers.

These lacy, savory, funnel-cake-like squiggles, made with the mild Swiss cheese known as Appenzeller, are unbelievably light because of the carbonation of the beer in the batter.

Generations of southerners have tucked fresh hot chiles into vinegar for a pungent homemade hot sauce that sits right next to the salt and pepper on the table.