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Gossip columnist Liz Smith shares stories of food intrigue—from the favorite fare of Richard Burton and Elizabeth Taylor, to what makes chicken fried steak such an irresistible guilty pleasure—in Dishing.

Recipe from Dishing:

Elvis Fried Potato Sandwich

1/2 pound bacon
2 small russet potatoes (about 3 ounces each), peeled and thinly sliced 1/4-inch thick
2 small yellow onions (about 2 ounces each), peeled and thinly sliced into rings
Salt and pepper to taste
2 large slices country-style white bread
Mustard to taste

1. Fry the bacon in a heavy cast-iron skillet to desired doneness and drain on paper towels. Heat the bacon drippings over medium heat, add the potatoes and onions and sprinkle with salt and pepper. Fry until the potatoes are browned and crisp on the outside and tender on the inside and the onions are tender, too. Do not turn the potatoes until they are crisp. Taste for seasoning.

2. Grill or broil the bread until it is toasted on one side. Smear the un-toasted sides generously with mustard and layer on the bacon and the potatoes and onions on top of one mustard side. Cover with the remaining bread, mustard side down.

YIELD: 1 SANDWICH

Events:
Liz Smith talk and book signing:
Wednesday, April 6 at 7PM
Barnes & Noble @ Lincoln Square
1972 Broadway

Wednesday, May 18, 2005
"Evening with Ruth Reichl"
92nd St. Y

Music: Soundtrack to Mumford, music by James Newton Howard: "Skateboarding"