By Jane and Michael Stern Originally Published 2006 Gourmet Magazine We’ve never met a cooked potato we didn’t like. Baked with butter, salt-boiled, fire-roasted, puréed with cream, au gratin, dauphinois, frittered, and french fried—all are surefire transformations of the homely starch into supertuber. But shallow-fried on a grill or in a skillet is the pinnacle of … Continue reading Monster Hash
Monster Hash
August 15th, 2019 by Lorelai Dunn
Now That’s An Italian
August 14th, 2019 by Lorelai Dunn
By Jane and Michael Stern Originally Published 2005 Gourmet Magazine We love hoagies, heroes, grinders, blimps, zepps, wedges, po’ boys, and submarines. But until recently, we were ignorant of one of the genre’s best regional variants, the Italian, which was invented in Portland, Maine. We’d never run across this Down East sandwich because Italians tend … Continue reading Now That’s An Italian