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03/12/2013
French Crullers
Named for their twisted shape, these donuts get their airy texture from choux pastry.
Issue #154
02/23/2013
New England Cinnamon Sugar-Cider Donuts
These donuts can also be dipped in a simple glaze made from boiled-down apple cider, butter, and confectioners' sugar.
Issue #154
02/23/2013
Old-Fashioned Spiced Sour Cream Donuts
These classic cake donuts are fried at a lower temperature to produce their characteristic cracks and ridges.
Issue #154
02/23/2013
Vanilla-Glazed Yeast Donuts
The glaze on these airy donuts achieves its satiny consistency thanks to a combination of clarified butter and evaporated milk.
Issue #154
02/23/2013
Berliners (Jelly-Filled Donuts)
If piping the jelly into these donuts proves challenging, use a paring knife to hollow out the side of the donut, making a cavity for the jelly.
Issue #154
02/23/2013
Devil's Food Donuts
These donuts puff up visibly when they are ready to be removed from the frying oil.
Issue #154
12/15/2012
Hangtown Fry
This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco. There it is served with a side of sliced tomatoes—a refreshing counterpoint.
Issue #153
10/23/2012
Joe's Special
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
Issue #150
10/10/2012
Tortilla Española (Spanish Potato Frittata)
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple.
Issue #150
04/13/2010
Monte Cristo Sandwich
In contrast to a croque monsieur and a croque madame, which are made with plain bread, a Monte Cristo uses two slices of French toast to sandwich turkey, ham, and cheddar. Continue...
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Source: Feelgood Eats