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The first modern burger, this little guy dates back to 1921 and was created at White Castle by Walter Anderson. (By Aida Mollenkamp)

Cornmeal Fried Catfish with Rémoulade

Cornmeal adds crunch to this pan-fried fish, while rémoulade spices things up. (By Kate Ramos)

CHOW Veggie Burger

Our stab at the perfect formula. (By Regan Burns)

Sufganiyot (Israeli Jelly Doughnuts)

Fill 'em, fry 'em, and fight to get your fill. (By Kate Ramos)

Home Fries

Bell pepper and shallots jazz up this breakfast standby. (By Francine Maroukian)

Wilted Greens with Balsamic Fried Eggs

A quick, savory dish that can be eaten for breakfast or dinner. (By Aida Mollenkamp)

Fried Turkey with Southern Rub

Our rub-and-fry keeps the turkey from getting dry. (By Regan Burns)

Potato, Quinoa, and Cumin Hash Browns

A richly flavored version of the classic. (By Public Restaurant)

Potato-Turnip Duck-Fat Latkes

Silver dollar latkes flavored with thyme, onion, and pepper. (By Sara Dickerman)

Hootsla (Egg Bread)

In this Pennsylvania Dutch dish, toasted bread meets scrambled eggs. (By Amy Wisniewski)

Coconut Rice

Grandma Alvina Mangrai shares her favorite prawn curry and coconut rice recipe with her granddaughter Alyssa in our Cooking with Grandma video. (By Pat Tanumihardja)

Fried Chickpeas with Sage

Dusted in paprika for a smoky, crunchy snack. (By Sara Dickerman)

Rabanada (Brazilian-Style French Toast)

Crispy and sweet like a churro, with the custardy interior of French toast. (By Aida Mollenkamp)

Marinated Mushrooms

The longer these fungi sit in their lemon and herb marinade the better. (By Amy Wisniewski)

Buffalo Chicken Tenders with Blue Cheese Coleslaw

An instant sensation around the CHOW office. (By Adapted from Scott Youkilis)