August 19th, 2019 by Lorelai Dunn
By Jane and Michael Stern Originally Published 2007 Gourmet Magazine Nashville’s crunkest hot-fish sandwich is also its biggest. The Giant King, signature dish at Eastside Fish, is a pair of whiting fillets, each at least a half pound, dredged in seasoned cornmeal and fried crisp, then sandwiched between doubled slices of soft supermarket white bread. The … Continue reading Skillet Set
August 15th, 2019 by Lorelai Dunn
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
August 14th, 2019 by Lorelai Dunn
By Jane and Michael Stern Originally Published 2005 Gourmet Magazine Thirty years ago, when we started writing about the colorful, cheap, and unpretentious restaurants that anchored communities across the country, we suspected we were documenting the end of an era. Most of them had been around forever, and they served exemplary local specialties. But American … Continue reading Fast Food Future
August 5th, 2019 by Stephen Reller
By Jane and Michael Stern Originally Published January 1994, Gourmet Magazine A few years back, country singer Ray Stevens invited a New York friend to join him at one of his favorite Nashville lunchrooms, a place called Hap Townes. The New Yorker was a professional efficiency expert whose business was telling restaurateurs how to be … Continue reading Meat-And-Three
