Fried bologna isn't just for sandwiches. The savory cold cut also makes the perfect base for bite-sized appetizers that ...

Bologna makes food its fine art. Skip to content. All Sections. Subscribe Now. 62°F. Monday, May 26th 2025 Digital Replica Edition. Home Page. News. Latest Headlines; Colorado News; Politics; ...

In his first column for GQ, David Chang simultaneously introduces America to his new favorite meat, and trolls the hell out of them at the same time, by declaring the Next Big Thing will be…bologna.

Slather the bologna chub with the yellow mustard and then sprinkle with the sweet rub, rubbing that in and opening the slits slightly with your fingers to get that mustard and seasoning into the cuts.

Past grade school, most Americans think of bologna as, well, baloney: a bubble gum-colored, sodium-clogged mystery meat only kiddies could love. But it’s time to think again. After all, this ...

The sandwiches are rather simple. Slices of bologna, which for us always came from the familiar yellow and red Oscar Mayer package, are fried — or, more accurately, griddled — in a skillet ...