SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
This recipe is based on one in Texas Home Cooking by Cheryl and Bill Jamison (Harvard Common Press, 1993).
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
These croquettes can also be filled with chicken or tuna.
These simple fritters are a favorite Cuban snack.
A forbidden pleasure to some, this classic French dish is to die for.
Well-known food editor Craig Claiborne called this recipe "Americana, pure and simple".
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
These cheese crêpes are a specialty of Breton cooking.
This is the perfect snack for two to nibble while sipping martinis.
We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from "The Cure" (November/December 1994)
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
No one can resist this light and fluffy dish baked with savory vegetables and a hint of nutmeg.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.