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12/30/2012
Barbecue Potato Chips
Barbecue chips' smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices, like chili powder, garlic powder and onion powder, with the added kick of cayenne pepper.
Issue #153
12/15/2012
Crispy Haddock Cakes
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
Issue #153
12/15/2012
Keens' Steakhouse Prime Rib Hash
Chef Bill Rodgers of Manhattan's Keens Steakhouse says flank steak or chicken works as well as prime rib in this recipe.
Issue #153
09/11/2012
Hush Puppies
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
Issue #150
11/08/2011
Corned Beef Hash
This iteration of the classic breakfast hash is served at The Greenbrier resort in White Sulphur Springs, West Virginia. It's elegant topped with poached eggs, hollandaise, and chopped chives, and served alongside toast points.
Issue #143
12/20/2010
Tater Tots
This recipe comes from chef Michel Richard of Citronelle restaurant in Washington, D.C. Richard recommends serving the Tater Tots, which he also calls "spuddies" with steak.
Issue #135
07/13/2009
French Fries
Double frying is the secret to outstanding fries.
Issue #122
07/13/2009
Potato Chips
A brief rinse under cold water rids raw potato chips of excess starch that might otherwise cause them to stick together in the frying oil.
Issue #122
07/13/2009
Shoestring Fries
Most mandolines come with a julienne attachment that will produce perfect, quick-frying shoestrings every time.
Issue #122
03/09/2009
Sage Potato Chips
This whimsical snack is served at New York's Blue Hill at Stone Barns.
Issue #119
07/18/2008
Grilled Bratwurst with Shoestring Gremolata Fries
Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst.
Issue #113
11/27/2007
Perfect Every Time Latkes
These fried potato pancakes are crunchy on the outside and soft and tender on the inside.
Issue #63
10/30/2007
Larry's Firecracker Latke Poppers
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Issue #63
05/09/2007
Salt Cod Cakes
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
Issue #48
03/06/2007
Potato Chips
This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish.
Issue #21
03/06/2007
Waffle Chips
Waffle chips, called gaufrettes in France, are easiest to make using a mandoline equipped with a ruffled blade.
Issue #21
03/06/2007
Shoestring Fried Potatoes
These fries are a favorite accompaniment to our Bacon Cheeseburger or Classic Hamburger.
Issue #21
03/14/2002
Sweet Potato Fries
The pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American "yam" (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries.
Issue #21
02/15/2007
Smoked Trout Hash
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
Issue #6
04/15/2010
Potato-Celeriac Gratin
Comté or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and crème fraîche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells's cookbook Bistro Cooking (Ted Smart, 1999). Continue...
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