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Before throwing away the remnants of your corned beef, grab some eggs, potatoes, onion and peppers, and cook up the brunchtime favorite, corned beef hash. (For some extra flavorful hash, host Josh Ozersky suggests cooking your potatoes in the leftover corned beef water, so keep that on hand too).Expert: Josh Ozersky Bio: Josh Ozersky is the executive producer and host of Ozersky.TV, writes the "Taste of America" column for TIME magazine and is the author of "The Hamburger: A History." Filmmaker: Carrie Leigh Series Description: Food writer and historian Josh Ozersky chronicles the dishes we use as cures to life's woes, from classic Americana comfort food like hamburgers and hash browns to new favorites like pasta and falafel. "Every trauma in my life has been answered by a medicating sandwich," Ozersky says. "And rare was the depression that couldn't be cured, for a few minutes anyway, by eating dripping mozzarella over the sink."