I call this "Challah French Toast à la Peter Pan" after the restaurant where I first had it as a child.
Place the potatoes in a large pot and add enough salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Be sure they are cooked! Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl.
Deviled eggs are a must at Southern church dinners-on-the-grounds and camp meetings. This is a little more sophisticated version, with lemon zest and a touch of vivid red caviar.
This salad is sure to be a showstopper at any picnic and is not impossible to make.
This popular dish, called porpetton de faxolin in dialect, is irresistible. Polpettone in the rest of Italy means meat loaf, but in vegetable-crazy Liguria there is no meat in sight. This tart is wonderful as a snack, an antipasto, or a main course. For Ligurians it has the particular association of being the food that is packed to take along for hikes and country outings.
from The Paris Café Cookbook: Rendezvous and Recipes from 50 Best Cafes, by Daniel Young
Eat these like candy; they are that good.
This recipe from master baker Norman Love of the Ritz-Carlton brings us this rich, dense pound cake that gets its tang from lemon peel. Easy to make, it's a delightful addition to the holiday buffet and also great for gift giving.