Biscuits. Everybody has an opinion on them - particularly in the South where nary a country breakfast spread exists without a steaming batch fresh out of the oven.
They're also served hot with a side of controversy: lard versus butter, White Lily flour versus run-of-the-mill, twisting or not twisting the biscuit cutter. Generations of home cooks, like Lisa Fain, have sat around the table buttering up their own version and debating the right way to make them.
She's not claiming her biscuits are the end-all be-all, but you can bet your cowboy boots they're pretty darn delicious.
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to get our grub on, we listen up.
When it comes to French fries, I’m pretty much a purist. I’m perfectly happy with the Thrice-Cooked Chips (translation: twice-fried fries) at New York City’s The Breslin. But for many, that’s way too simple. Let’s look at a few enterprising places that get creative with their fries.
Thrasher's French Fries, Ocean City, Maryland
"We have no catsup, because we don't want anything competing with the wonderful taste of the French fried potato," owner Buddy Jenkins has said.