Easy Loaded Bacon Cheese Fries

These Loaded Bacon Cheese Fries are piled high with layers of crispy seasoned fries, creamy, flavorful cheese sauce, bacon and all the fixins!

Salchipapa Recipe – Peruvian Sausage & Fries Snack

Salchipapas is one of the most popular savoury street food snacks in Peru. A latin version of hot dogs and french fries. Super easy to make and guaranteed to satisfy the hungriest of guests.

Carne Asada Fries Recipe

The best carne asada fries made with tender marinated, grilled carne asada steak and crispy French fries topped with melted cheese, guacamole, pico de gallo, all your favorite toppings! It's the ultimate game day or party appetizer.

Easy Homemade French Fries

Super simple and easy french fries that will have you thinking they are from your favorite fast food restaurant!

Salchipapa Recipe – Peruvian Sausage & Fries Snack

Salchipapas is one of the most popular savoury street food snacks in Peru. A latin version of hot dogs and french fries. Super easy to make and guaranteed to satisfy the hungriest of guests.

Perfectly Crispy French Fries

Crispy Garlic Parmesan Fries Recipe (Double Fried)

Garlic Parmesan Fries are so easy to make and taste really delicious. Get yourself some spices, and finely grated parmesan and make the perfect treat.

Easy Loaded Bacon Cheese Fries

These Loaded Bacon Cheese Fries are piled high with layers of crispy seasoned fries, creamy, flavorful cheese sauce, bacon and all the fixins!

Carne Asada Fries Recipe

The best carne asada fries made with tender marinated, grilled carne asada steak and crispy French fries topped with melted cheese, guacamole, pico de gallo, all your favorite toppings! It's the ultimate game day or party appetizer.

Moules-frites

Adapted from Bountiful [https://amzn.to/3SkQAk6] This is a great dish for entertaining as you can do pretty much everything in advance, up to where you add the wine to the pot. A few minutes before serving, simply reheat the herb-flecked wine and add the mussels. I make my French fries in my airfryer [https://www.davidlebovitz.com/the-actifry/], but I’ve linked to some recipes below if you’d like to tackle deep-fried homemade French fries. This version is called Moules à la marinière. If your mussels need to be cleaned and debearded, rinse the mussels under cold water to remove dirt or other debris, using a brush if necessary. Then pull off any beards, the stringy bits dangling from between the shells. After cooking, discard any mussels that don’t open before serving. If you don't want to use wine, you can use sparkling (apple) cider. If so, find one that's dry. (Martinelli's cider [https://www.martinellis.com/products/sparkling-cider/], in the U.S., is non-alcoholic, but is on the sweet side so you may want to add a squeeze of lemon juice.) The recipe can also be halved if you’re just serving two. The traditional way to enjoy mussels is to use the empty mussel shell from the first one you eat as pinchers to extract and remove the subsequent mussels. Serve with cold white wine, and bread with some heft to soak up the sauce.