There’s a lot to be said for a diner-style dish like this one, though we prefer it made at home, minus the too-high counter, the sticky laminated menu, and the surly service.
About Pam Anderson
Pam Anderson is the author of How To Cook Without a Book and the IACP award-winning The Perfect Recipe. The former executive editor of Cook’s Illustrated, she’s now a monthly food columnist for USA Weekend and a contributing editor for Fine Cooking. She also teaches cooking classes across the country. Anderson lives in Connecticut with her husband.