Cooking Method

This Austrian specialty traditionally uses veal, but thin cutlets of pork, turkey and chicken are less expensive–and equally delicious. The secret to its crispiness? Cook them in small batches. It’ll help keep the temperature of the oil constant, and they’ll remain crisp.

Instructions

Rye, spread with dill and horseradish sour cream, topped with boiled eggs and pickled vegetables. 

This easy spring dish takes only 15 minutes to make. Chop mint and stir in just before serving.

Great for dessert or even for brunch, this rich store-bought pound-cake gets warm and crisp like French toast. A scoop of ice cream, yogurt or whipped cream is the perfect finishing touch.