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10/30/2007
Larry's Firecracker Latke Poppers
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Issue #63
05/09/2007
Banana Nut Pancakes
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.
Issue #58
05/09/2007
Blueberry Pancakes
A breakfast classic, these lovely pancakes benefit from a hint of nutmeg.
Issue #58
08/23/2005
Lamb Rissoles
Use leftover roast leg of lamb and gravy to make these meat patties.
Issue #57
11/28/2007
Romeritos with Shrimp Cakes
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
Issue #55
08/26/2002
Scrambled Eggs with Truffles
An easy way to perfume your eggs with the earthy and decadent scent of black truffles.
Issue #55
08/28/2002
Diamond Dairy Blintzes
Serve these blintzes with sour cream on the side and applesauce too, if you like.
Issue #49
05/09/2007
Salt Cod Cakes
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
Issue #48
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
06/14/2007
Meat-Stuffed Potato Croquettes
These croquettes can also be filled with chicken or tuna.
Issue #42
06/14/2007
Yucca Fritters
These simple fritters are a favorite Cuban snack.
Issue #42
05/09/2007
Abbeville Omelette
The original recipe for this omelette feeds the whole town of Abbeville, but this adaptation makes a more manageable portion.
Issue #38
08/17/2007
Bonacker-Style Clam Fritters
Well-known food editor Craig Claiborne called this recipe "Americana, pure and simple".
Issue #29
03/18/2002
Périgord-Style Stuffed Eggs
Serve these eggs as an hors d’oeuvre, a first course, or with a salad for an easy lunch.
Issue #19
11/18/2011
Quince Pancakes
The secret to these seasonal pancakes, adapted from The Breakfast Book by Marion Cunningham, is sweet chunks of stewed quince.
Issue #14
09/11/2007
Savory Buckwheat Crêpes with Gruyère
These cheese crêpes are a specialty of Breton cooking.
Issue #10
09/10/2007
Fried Egg
This step-by-step lesson teaches young cooks how to make the classic breakfast dish.
Issue #10
11/04/2011
Fried Olives
This is the perfect snack for two to nibble while sipping martinis.
Issue #7
01/29/2013
Chicken and Egg Club Sandwich
This meal of a sandwich brings crisp greens, oven-dried tomatoes, roasted chicken, peppery bacon, and a fried egg together on a poppyseed bagel.
Does Not Apply
09/10/2010
Cherry Tomato Caprese Omelette
Loaded with fresh cherry tomatoes, basil, and cheese, this quick, tasty, and beautiful open-face Caprese omelette is a dream come true from 5 Second Rule. Continue...
Does Not Apply
Source: 5 Second Rule
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