Bratkartoffeln (BRAT-car-toe-feln) is the unofficial German national side dish, their version of french fries, but easier to make. A two-stage cooking process — steaming over medium heat, then frying over high heat — ensures the potatoes are thoroughly cooked and tender in the middle with a golden brown crust outside.
“Delicious Dump Cakes,” a new cookbook by local home economists Roxanne Wyss and Kathy Moore is due out in May and features many delicious recipes including Brownie Turtle Pecan Dump Cake. Here, Wyss shows it really is easy to make a dump cake.
Melissa Clark, the author of the Good Appetite column, demonstrates how easy it can be to make a very light and flaky pie crust. A related recipe, for brown sugar and spice apple pie, can be found on Diner's Journal.
Branco Raiac, chef and co-owner of Flora's Italian Cafe on Hilton Head Island talks about the difference between food from his Romanian heritage and the Italian food that he loves to cook and serves in his restaurant.