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potato latkes
Every family has its own (ahem, best) version of these savory potato pancakes. We’re offering you a classic formula, though not everyone drains the potato mixture before frying—we find this prevents the latkes from absorbing too much oil and allows them to crisp into golden disks. Maybe this will become the new family favorite.
almond crusted shrimp cakes
Wrapped in a coating of almonds, panfried shrimp cakes become nutty-crisp on the outside while staying moist and sweet within.
caviar and salmon blini tortes
With sustainability in mind, we taste-tested a variety of domestic caviars. Trout roe had the pop and brininess we were looking for—and it was especially pretty.
fried sauerkraut cake
Fried sauerkraut replaces potato in these golden-crisp pancakes; quickly browned slices of smoked kielbasa make the dish complete.
sweet potato and kimchi pancakes
In Korean kitchens, spicy kimchi (pickled cabbage) is used in all sorts of things, including savory pancakes. Reusing tempers its garlicky heat with mellow sweet potatoes—a culinary icon in many parts of Asia, as well as in the American South—in this beautiful balancing act. Straightforward to make yet mysterious and complex in flavor, this dish has become a real Gourmet favorite.
bean parathas
These bubbly South Asian stuffed flatbreads make a satisfying snack any time of day.
arepas with pulled pork
These hors d'oeuvres should be served warm, so reheat the arepas in batches as platters need replenishing.
korean pancakes
There are many kinds of Korean pancakes, but bindaedok, made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d’oeuvre, side dish, or vegetarian main course.
quinoa cakes
Food editor Lillian Chou, who is also Gourmet's resident runner of marathons, swears by quinoa: “I have so much more energy if I eat it before a race!” And transforming this power grain into crisp cakes topped with a substantial rustic sauce and gooey softened mozzarella creates another compelling reason to love it—it just tastes so good.
cottage cheese pancakes
Versatile enough for a sweet pie or a savory dip, cottage cheese lends creaminess without weighing you down.
cornmeal crepes with ricotta and ham
Hot pepper jelly is an unexpected taste that picks up the sweetness of the corn and cornmeal.
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