In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter.
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry.
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Foie de Veau en Persillade avec Pommes de Terre (Calf's Liver with Parsley, Garlic, and Fried Potatoes)
Seared liver, potatoes, and bacon are natural partners in this dish from Aux Lyonnais. Continue...
This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
Double frying is the secret to outstanding fries.
A kind of magic happens in the making of pommes soufflées, a specialty of the ‘21’ Club in New York City.
The key to the dish is to keep the potatoes hot as you mix in so much chilled butter—a pound for every two pounds of potato—that it takes vigorous and constant stirring to keep them smooth and silky.
This rich Auvergnat specialty, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak.
Cantal cheese, a pungent, aged cows' milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character.
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
Some versions of this simple dish include shaved black truffles in honor of the vibrant truffle market in the town of Sarlat.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.