What's more comforting than classic diner fare? Classic diner fare you can enjoy without ever having to leave your house, of course! Chopped judge and American Diner Revival host Amanda Freitag makes it easy with these straightforward recipes for diner menu staples, like buttermilk pancakes, brisket sandwiches and classic apple pie.
Buttermilk Pancakes with Apple-Cranberry Compote
Pancakes, hotcakes, flapjacks — no matter what your local diner calls them, this homemade rendition will give them a run for their money. Skip the maple syrup in favor of Amanda's sweet apple-cranberry compote.
French Onion Soup with Bagel Bread Pudding Croutons
There's not much more anyone could do to improve classic French onion soup that's loaded with caramelized onions and nutty Gruyère cheese. But Amanda recommends one mouthwatering adjustment: Instead of topping each bowl with a toasted baguette, use a scoop of everything-bagel bread pudding.
You'll get the same big meaty bites from Amanda's turkey burger as you would from the signature burger at your local greasy spoon, but not the excessive fat. Not only does Amanda opt for lean turkey over beef, but she also works chives, shallots and finely diced red bell pepper into the patties. Once they're grilled, top each burger with delicate watercress and a roasted tomato half.
Crisp on the outside and slightly chewy on the inside, these old-fashioned doughnut holes are the perfect indulgence for a weekend at home. The minute they've cooled slightly, shower them with confectioners' sugar and serve with a light drizzle of caramel sauce.
This classic Waldorf salad is chock-full of tender poached chicken, crunchy walnuts, grapes, golden raisins and, of course, sliced apple. Serve it all over a bed of soft Bibb lettuce, then finish the salad with a spoonful of creamy lemon-yogurt dressing.
Amanda's incredible seven-layer creation is just as comforting as any blue-plate special — maybe even more so with its generous assembly of tender noodles, creamy ricotta and savory roasted zucchini. Keep it in mind the next time you're hosting a dinner party for a big, hungry crowd.
Amanda serves her buttermilk fried chicken over a hot cheddar waffle and tops the whole thing off with a drizzle of her Sweet-Hot Maple Glaze: a combination of honey and maple syrup that's enhanced with chili powder, paprika, cayenne and more spices.
This is apple pie like it was meant to be served: a mountain of tart Granny Smiths surrounded by sweet, buttery crust. Prepare the dough a day ahead of time and make assembling the pie as easy as rolling out the dough, fluting the edges and piling in the apples. And whatever you do, don't skimp on the apples.
No need to cook brisket from scratch — last night's leftovers will work perfectly in this comforting melt. Build the sandwiches high between two slices of rye bread, and don't forget the melted mozzarella.
You won't go back to frozen store-bought hand pies once you've tried this savory mix of scrambled eggs, diced ham and melted cheese stuffed inside a pizza dough pocket.
Amanda's recipe for batter-fried fish yields the same crisp, buttery coating you would anticipate at a diner or pub. Pair the fish with a side of fries — or "chips" — and creamy tartar sauce, for dipping.
