Jenny Nguyen-Wheatley

Tonkatsu, a Japanese fried pork cutlet is a popular bento box item. It makes a quick, delicious lunch, and with the combination of being pounded, tenderized, and brined, this recipe works really well with tougher wild boar meat. Katsu sauce is easy to make if you can’t find the bottled stuff. It’s...

Essentially a chicken tender sandwich, the South Carolina bird dog is a regional favorite. In addition to fried “bird,” the dog is also filled with bacon, melted cheese, and drizzled with a mustard-honey sauce that’s akin to the state’s iconic Carolina Gold barbecue sauce. Pheasant breasts are...

Crispy fried catfish, tender greens, and creamy grits—it doesn’t get any more Southern than this. I love this dish because the fish and sides taste so good together, as well as being relatively simple and inexpensive to prepare. I use bacon in the collard greens instead of traditional ham hocks...

Starchy, salty, cheesy, a bit messy—chili cheese fries are always a crowd pleaser that can easily feed a lot of people. Although you’ll find this classic American food at state fairs, carnivals, and many fast-food joints, but they tend to be overly salty and greasy. Homemade chili cheese fries with...