Our Top 20 Posts of All Time

As of this writing, we’ve written somewhere North of 600 posts for From Away. While there’s a ton of content out there on the site, and we hope you’ll get to read it all eventually, we realize that it may be tough for new readers to digest it all at once. As a way of introducing ourselves, we wanted to put together this roundup of the 20 most popular posts on our site of all time, as determined by the total amount of traffic per page. Here they are, starting with our most popular posts ever:

Homemade American Cheese

1. How to Make American Cheese
This little post is the gift that keeps on giving, with over 250,000 shares so far on Pinterest. Readers love this recipe for what I always thought of as “American Cheese,” but which I have also been told is more of a “Velveeta Clone.” And who can blame them? Made with real food, and not a hint of “hydrolyzed soy protein,” or any other weird chemical additives, this classic melter is perfect for burgers, grilled cheese sandwiches, or eaten straight off the block.

Chick-fil-A Copycat Chicken Sandwiches

2. Copycat Chik-Fil-A Chicken Sandwiches
Love Chick-fil-A’s fried chicken sandwiches, but feeling a little squeamish about the company’s politics? Or maybe you just need your Chik-fix on a Sunday, when the restaurant is famously closed? We’ve found the perfect substitution. And no, commentors, the fried chicken isn’t brined in pickle juice. Sorry to disappoint.

Homemade Cheez-It Crackers

3. Homemade Cheez-It Crackers
Our addiction to Cheez-It brand crackers at From Away World Headquarters is legendary. I’ll typically blast through a box in one sitting, and then spend the rest of the day feeling terrible about myself. Not anymore. The homemade version are light, flaky, and made with real cheese, for the satisfying cheesy crunch readers know and love.

How to Cook a Steak Perfectly

4. How to Cook a Steak Perfectly Every Time
Are you tired of plating up steaks with no clue whatsoever about what their internal temperature is? Are you sick of slicing into a perfectly-seared steak, only to find a bloody mess or even worse, a flat grey slab over overcooked cardboard? This simple technique will allow you to cook your steaks to a perfect medium rare, every single time.

5. The Blazin’ Wing Challenge at Buffalo Wild Wings
The continued popularity of this photo post is a puzzler, even to us. I have to assume that there are more people interested in this food challenge, than there is actual content online about it, leading anyone interested into competing to our site, where they post their own personal best times. Carry on, you wing-eating maniacs.

6. Extra Crispy Spicy Fried Chicken with “Delta” Sauce
I’d never eaten at the Popeye’s chain, until I found myself stranded in an airport with only moments to quickly shoehorn any food item I could find into my gullet before my next flight. It was under these auspicious conditions that I discovered the wonders of Popeye’s “Delta” sauce, and my life hasn’t been the same since. Here’s how to make the famous chicken and sauce yourself at home, without having to risk being a part of an armed robbery at an actual Popeye’s.

How to Make General Tso's Chicken

7. General Tso’s Chicken
Here in Maine, the total dearth of decent Chinese takeout is well-known. Each January, we recreate some of these classic dishes at home, in our “Chinese New Year” series, which suffers from having a more clever name, than any chronological accuracy. At any rate, our recipe for General Tso’s Chicken has been by far our most popular, and every time we make it, we’re happy we didn’t bother venturing out of the house for takeout.

American Chop Suey

8. American Chop Suey
Whether you call it “goulash” or “macaroni and beef,” it means the same thing: Elbow macaroni, tomato sauce, and ground beef cooked together in a big pot on the stove on a weeknight in thousands of kitchens in Maine. It’s a kid-friendly comforting classic that you can eat all week. We hope you’ll forgive us for adding a little spicy Italian sausage to the mix.

How to Make Mexican Chorizo

9. How to Make Mexican Chorizo
Mexican chorizo is a raw ground pork sausage, often uncased, that must be cooked before you eat it. Bright red, fatty, spiked with vinegar and hot chile peppers, and intensely flavorful, I’ve come to think of it as “Mexican bacon.” It improves almost everything it touches, providing a greasy, spicy, porky hit to anything dish you can imagine. If you can’t find it where you live, here’s how to make it from scratch.

No-Bake Bars

10. No-Bake Peanut Butter Marshmallow Squares
Believe it or not, this recipe almost didn’t make it to the website. We thought it was too simple, too sweet, too sugary for the refined sensibilities of our readers. Boy, did we get that one wrong. This no-bake dessert rose to become our number ten most-trafficked recipe of all time, proving just one thing: From Away readers sure love their sugar.


McDonald's FiIet-O-Fish

11. A Comparison of Fast Food Fried Fish Sandwiches
This is it: The definitive comparison of  the fish sandwich offerings from each of the major fast food chains. Never let it be said that we don’t suffer for our art.

12. Homemade Marshmallow Fluff
If you have even a passing fond memory of opening your lunchbox and finding a Fluffernutter inside, that classic sandwich made with peanut butter and smooth, spreadable marshmallow creme, you owe it to yourself to try making Fluff at home at least once. Here’s how to do it.

Crispy Oven-Roasted Potatoes

13. Crispy Oven-Roasted Potatoes
As with a properly cooked french fry, the secret to these potatoes is in the par-boiling. A few minutes in some boiling water, followed by a finish in a hot oven yields a fried potato that is golden and crunchy on the outside, with a soft, fluffy interior. I like to use Yukon Gold-style potatoes; their yellow flesh is particularly creamy and ever-so-slightly sweet. Dipped in a little Sriracha-spiked ketchup, these potatoes work equally well as a side at dinnertime, as they do at breakfast.

Homemade Hostess Sno Balls

14. Homemade Hostess Sno-Balls
With the future of Hostess uncertain, how can you be certain you will be able to get your fix of chocolate cupcakes filled with frosting and covered in a layer of marshmallow and bright pink coconut? With this recipe, that’s how.

How to Start a Food Blog

15. How to Start a Food Blog
This is it you guys. Everything we’ve learned about food blogging so far, in one handy volume. It’s a great read whether you are new to the food blog world, or have been obsessively photographing your meals for a while now. Heck, even David Lebovitz likes it.

Brown Ale and Cheddar Soup

16. Brown Ale and Cheddar Soup
Save this supper for a night where your only major obligation is to continue the basic intake of oxygen and the expulsion of carbon dioxide from your bloated lungs and maybe, just maybe, to make sure “Teen Mom 2″ is set to be DVR’d. Anything more involved than that may be entirely too ambitious.

Warm Maine Lobster Dip

17. Maine Lobster Dip
There’s something about this dish that has a delightfully 1950s vibe to it; something that makes me want to put on a ruffled apron with a pair of high heels, pop a benzedrine, and wait patiently for my husband to get home to discipline the children. What is that something? It’s cream cheese. Specifically, cream cheese mixed with seafood and served hot.

Brown Ale, Cheddar, and Bacon Mac & Cheese

18. Brown Ale, Cheddar, and Bacon Mac and Cheese
It’s insanely rich, comforting stuff, that will require you wear sweatpants the day after you eat it. Serve with a sprinkle of diced tomato.

Fried Mozzarella Sticks

19. Fried Mozzarella Sticks
Ah, fried mozzarella sticks. The toddler silencer. The fairgoers’ midway snack. The fuel of the currently drunk, or the consolation prize for the recently drunk, these little nuggets of crispy, melty, gooey heaven are a sure-fire crowd-pleaser. But why make your own, when the frozen food isles are chock-full of sacks of hundreds of mozzarella sticks, and there’s a TGI Fridays sludge-station on every street corner? Because ours are better. That’s right.

Irish Car Bomb Cupcakes

20. Irish Car Bomb Cupcakes
You may take issue with the insensitivity of the name. But you certainly can’t find fault with the cupcake itself, a chocolate Guinness cake filled with a Jameson-spiked dark chocolate ganache, and topped with a Bailey’s-infused buttercream frosting.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.

5 Comments

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