This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
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).
These fritters are the perfect side dish for chowder.
Crisp, browned potato pancakes are a popular side dish at Milwaukee's famed fish frys.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
The batter in this recipe is adapted from one given for frying vegetables in the 19th-century Italian cookbook, The Art of Eating Well (Random House, 1996).
This pudding is a delicious way to showcase East Hampton's fabled sweet corn.
These cheese crêpes are a specialty of Breton cooking.
Grilling corn takes a little extra effort, but it creates a beautifully complex flavor.
Caramelized onions swimming in a custard laced with nutmeg—this is a sumptuous example of the Swiss-inspired food of Helvetia, West Viriginia.
Similar to the American popover, this savory pudding is a traditional accompaniment to a Sunday roast.
Originally featured on the CHOW website, this recipe comes from the New York chef David Chang, who shares his technique for perfectly roasted asparagus. Topped with poached eggs, this vegetarian dish can serve as a main course.
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