Calling this crazy indulgent Monte Cristo a leftover ham sandwich is like saying Julia Child could cook pretty decent.
About Max and Eli Sussman
Brothers Max and Eli Sussman are the authors of Freshman in the Kitchen and, most recently, This Is a Cookbook. Max is the chef de cuisine at Roberta’s in Brooklyn, NY, which received two stars from the New York Times during his tenure. He was also named one of the “30 Under 30: Food and Wine Stars to Watch” by Forbes. Eli is a line cook at Brooklyn’s Mile End Deli, which has been featured on “Best Of” lists in GQ and the Village Voice. He’s also the marketing director for Taste of the Nation NYC and has written for LAist and Williams-Sonoma. @SussmanBrothers
Deep-Fried Peanut Butter and Jelly Sandwiches
Oh yes we did! We battered and deep-fried a childhood classic and then pronounced it magnificent. We think you will, too.
Grilled Flank Steak with Chile Rub
If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.
Chorizo Breakfast Tacos
It’s sooooo easy to wake up or come home from work, fry some eggs and chorizo, and plop them on a tortilla. Sooooo ridiculously easy. Sooooo incredibly satiating.
Duck à l’Orange
Duck à l’orange gets a modern makeover in this sophisticated yet simple riff on a French classic thanks to the zingy addition of jalapeño, ginger, and scallions. Fusion food at its finest.
Fried Egg Sandwich
Bread. Cheese. Egg. Hot sauce. Five bucks says you’ve got the makings for this easy and oozy sandwich waiting in your kitchen.