Side Dish (46)
Main Course (37)
These fries are a favorite accompaniment to our Bacon Cheeseburger or Classic Hamburger.
The pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American "yam" (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries.
This recipe is the perfect example of how to properly cook fresh cod: quickly, gently, and simply.
The morels for this dish, whose name recalls author Mitch Omer’s Iowa youth, must be fresh and plump.
We enjoyed these simple sandwiches at Watermen’s Inn in Crisfield, Maryland.
This is an American original based on the classic French technique of coating seafood with flour (à la meunière means “in the style of the miller’s wife”), frying it in butter, and serving it in a brown-butter sauce.
Rhode Islanders believe it is stone-ground johnnycake meal that sets these griddle cakes apart.
The secret to these seasonal pancakes, adapted from The Breakfast Book by Marion Cunningham, is sweet chunks of stewed quince.
The recipe for this flavorful salad is based on one in First You Take a Leek by Maxine J. Saltonstall.
We learned how to make these double-dipped vidalia rings from Boston chef Jasper White.
This garnish livens up ordinary dishes with just the right amount of zesty flavor.
This step-by-step lesson teaches young cooks how to make the classic breakfast dish.
When it comes to a sumptuous, satisfying breakfast, few things match the perfection of a crisp waffle.
This quick, delicious snack is sure to satisfy any craving for something cheesy.
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
This recipe proves that, sometimes, leftovers make the best breakfast of all.
Sweet wild blueberries turn ordinary griddle cakes into something scrumptious.
There are few better ways to start the day than with a meal of freshly caught trout.
Crunchy on the outside, soft and creamy on the inside—this is eggplant at its best.
This appetizer plays with cucumber's crunchy appeal by coating slices with a spiced cornmeal crust and frying them up until piping hot; a cool green goddess-style dip squelches the heat.
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