Every barbecue restaurant serves a pulled pork sandwich. Not every barbecue restaurant has this. By Sara Shepherd
In China people eat these doughy pork-filled steamed buns for breakfast, often carrying out a couple in a paper bag to eat on the run.
Okra in an enchilada — something different under all that cheese.
It’s similar to the American donut hole, but arrives warm and drenched in a sugary syrup.
It’s rather unexpected to walk into a Thai restaurant and find a dish closely resembling an item found on a Mexican menu.
It’s true; anything can be deep fried these days.
Hibiscus is a flower native to tropical regions of the world, so if you’re unfamiliar with this particular ingredient, it’s not something springing up in Lawrence. While the large flower petals may appear in white, orange, pink, red, yellow or purple, this dish will arrive at your table as a purple-y magenta color, almost too pretty to devour, but that would be a mistake.
The Kansas Roll at Oriental Bistro provides you with dinner and dessert at the time.
Ordered as a single serving, this miniature tart banoffee consists of just about every delectable ingredient you’d want in a pie.
Part biscuit, part french toast, part beignet, tastes like funnel cake.
It may not be an eating challenge, but this is one big burger. Finishing the whole thing could be nightmarish for some.
The full name of this dish is “Chicken Fried Filet of Three Meatloaf” — with the three meats being pork, bison and beef.
America, where even sandwiches can grow up to be anything they want to be — including pizza.
On the one hand, fried Twinkies at a sushi place don’t make sense. On the other hand, the way Yokohama makes them, they kind of do.
Off the Beaten Plate’s first-ever featured salad is St. Patrick’s Day-perfect, and the kind of dish that might even convert professed cabbage-haters.
Eating raw deer meat from a stone slab feels more chic than caveman-ish with this appetizer.
In the Himalayan mountains, where most homes don’t have central heat, residents eat a lot of this spicy, satisfying soup to take off winter’s chill.
What you’re really looking at is a layer of deep fried mac and cheese in a new creation on the menu at Bigg’s BBQ.
It’s almost like they’ve disguised the banana by turning it into a fritter dessert with a delicious candy-like coating.
It’s looks like your standard deep-fried dish, but it’s far from it.