THERE’S SO MUCH to love about a diner. The massive omelettes. The piles of fries. The mile-high pies under domed display cases and bright lights. All the chrome . “As a native New Yorker born in the late seventies, I’ve never known a time without diners—and thank goodness for that,” writes Julissa Hernández Roberts in the intro to The New American Diner Cookbook , out now. Harvard Common Press The New American Diner Cookbook Because diners are magical places where you can order pretty much anything, at any hour, from cuisines that span the planet. Roberts’ new cookbook includes recipes for chilaquiles, fish ’n’ chips, and loco moco—among classics like fluffy pancakes and country fried steak. But there’s one recipe in particular from the book that does it for me: the chicken souvlaki sandwich with tzatziki. Marinated grilled chicken, garlicky homemade tzatziki, all the fixins. This high-protein meal is heaven wrapped in a pita.…