Word: skillets
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While the bread is soaking, heat the olive oil in a 10-inch cast-iron or non-stick skillet with a heatproof handle over medium heat. Add the onions and artichokes cook until softened, about 10 minutes. Season well with salt and pepper...
...medium heat, without stirring, just until the bottom is lightly browned, about 5 minutes. There should be a few bubbles at a time around the edges - any more than that means the frittata is cooking too quickly and the bottom will be too brown. In that case, remove the skillet from the heat, reduce the heat and let the skillet sit a minute or two before returning it to the heat...
Transfer the skillet to the oven and cook just until the center is set - firm to the touch - about 25 minutes. If the edges are set and beginning to brown before the center is set, remove the frittata from the oven and finish the frittata under a preheated broiler...
Melt 3 tablespoons of the butter in a large skillet and lay in half of the bread slices. Brown them lightly on one side, then turn them and brown the other side. Repeat with the remaining butter and bread slices and when all are done, sprinkle the 1 ½tablespoons sugar over them...
...dishes, ranked cheerily from best to almost best. The Sterns' nation is one with at least a few places still serving the Kentucky burgoo (thick stew) Kurlansky dug up in those WPA files, as well as South Carolina perloo (meat-and-rice dish), Wisconsin hoppel poppel (meal in a skillet), Ohio sauerkraut balls and even the Vermont sour-milk doughnuts that Kurlansky longs for. The Sterns' America has endless varieties of hot dogs and dueling chowders. It's a land where men still gather to eat lamb fries, prairie oysters and other forms of animal testicle...