Coconut & Lime (1)
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.
You can smell the milk and cream turn from sweet to savory as this dish bakes.
Russet potatoes are the best for this dish because their cooked flesh is dry and fluffy when mashed and their sturdy skin crisps when baked.
This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960).
You can use a mix of dense, waxy potatoes like chaleurs and floury russets for this hearty mash.
Horn of plenty chanterelles, also known as trumpets of death, aren't true chanterelles, but are classified as chanterelloid, or chanterelle-like, fungi.
A French classic, these rich, creamy potatoes are the perfect accompaniment to grilled or roasted meats.
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat.
A Southern-style Thanksgiving menu showcasing all our low country favorites, from spicy collards to creamy mac and cheese and a cornbread-stuffed turkey.
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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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