Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs.
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
The secret to this simple dish is to use the best-possible bacon.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp.
To intensify this stew’s earthy flavor, use dried porcini (instead of crimini) instead of fresh.
Look for perilla leaves in Asian markets; if you can't find them, fresh mint makes a good substitute.
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine.
These croquettes can also be filled with chicken or tuna.
These fried potatoes get their name from Paris's Pont Neuf ("New Bridge"—in fact the city's oldest one), where, it is said, pommes frites used to be sold.
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
Simple to prepare, but sophisticated in look and taste, this dish is the perfect accompaniment to any entrée.
This recipe takes a wonderful French classic to the next level by adding the highly prized truffle.
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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