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09/12/2011
Bubble and Squeak
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips.
Issue #141
12/09/2009
Sugared Fritters
The decorative edges for these Swedish fritters are traditionally shaped with a fluted pastry wheel; for smoother edges, use a pizza cutter.
Issue #125
03/04/2010
Cornflake-Crusted Brioche French Toast
The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C. Continue...
Issue #114
01/13/2010
Breakfast Sausage Patties
Making your own breakfast sausage is easier than you might think. These patties are a simple mixture of ground pork and spices. Continue...
Issue #114
09/05/2008
Bubble And Squeak
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
Issue #114
10/02/2007
Green Bean Casserole
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
Issue #106
11/28/2007
Romeritos with Shrimp Cakes
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
Issue #55
10/30/2007
Eggs Benedict
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
Issue #47
05/09/2007
Fried Country Ham with Redeye Gravy
Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.
Issue #29
05/13/2013
Saganaki Bites with Sun-Dried Tomato Tapenade
In this Greek small bite, kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.
Does Not Apply
02/05/2013
Brussels Sprout Chips with Sweet Chile Sauce
Tossing crisp-fried Brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, and sriracha enlivens the old standby.
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12/11/2012
Sage Tempura Shiitake Mushrooms
Earthy sage enhances the woodsy flavor of shiitake mushrooms in this simple fried appetizer. For detailed instructions on achieving perfectly light tempura batter, see Harris Salat's article Light as a Feather from issue 152.
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