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03/06/2007
Shoestring Fried Potatoes
These fries are a favorite accompaniment to our Bacon Cheeseburger or Classic Hamburger.
Issue #21
03/14/2002
Sweet Potato Fries
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.
Issue #21
03/13/2002
Panfried Cod
This recipe is the perfect example of how to properly cook fresh cod: quickly, gently, and simply.
Issue #21
04/30/2008
Iowa Fried Morels
The morels for this dish, whose name recalls author Mitch Omer’s Iowa youth, must be fresh and plump.
Issue #19
03/18/2002
Softshell Crab Sandwiches
We enjoyed these simple sandwiches at Watermen’s Inn in Crisfield, Maryland.
Issue #19
03/18/2002
Softshell Crabs à la Meunière
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.
Issue #19
05/09/2007
Johnnycakes
Rhode Islanders believe it is stone-ground johnnycake meal that sets these griddle cakes apart.
Issue #16
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
05/16/2007
Spinach Salad
The recipe for this flavorful salad is based on one in First You Take a Leek by Maxine J. Saltonstall.
Issue #12
04/02/2002
Onion Rings
We learned how to make these double-dipped vidalia rings from Boston chef Jasper White.
Issue #12
09/10/2007
Fried Ginger
This garnish livens up ordinary dishes with just the right amount of zesty flavor.
Issue #10
09/10/2007
Fried Egg
This step-by-step lesson teaches young cooks how to make the classic breakfast dish.
Issue #10
03/22/2007
Buttermilk Waffles
When it comes to a sumptuous, satisfying breakfast, few things match the perfection of a crisp waffle.
Issue #10
07/13/2007
Quesadillas with Pecorino
This quick, delicious snack is sure to satisfy any craving for something cheesy.
Issue #7
02/15/2007
Smoked Trout Hash
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
Issue #6
01/27/2007
Fried Corn Bread with Ham
This recipe proves that, sometimes, leftovers make the best breakfast of all.
Issue #5
08/05/2011
Blueberry Griddle Cakes
Sweet wild blueberries turn ordinary griddle cakes into something scrumptious.
Issue #2
01/23/2007
Breakfast Trout with Bacon
There are few better ways to start the day than with a meal of freshly caught trout.
Issue #2
01/23/2007
Fried Eggplant
Crunchy on the outside, soft and creamy on the inside—this is eggplant at its best.
Issue #2
04/14/2013
Fried Cucumbers with Sour Cream Dipping Sauce
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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