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12/15/2012
Christian Delouvrier's Roast Chicken with Herbed French Fries
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.
Issue #153
10/19/2010
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...
Issue #133
10/16/2010
Bistro Pommes Frites (Bistro French Fries)
The secret to the stellar bistro fries? Duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor. Continue...
Issue #133
07/13/2009
Pommes Soufflés
A kind of magic happens in the making of pommes soufflées, a specialty of the ‘21’ Club in New York City.
Issue #122
06/02/2011
Parisian Fried Potatoes (Pommes Pont Neuf)
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.
Issue #41
02/03/2009
Pommes Soufflées
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
Issue #40
03/18/2002
Potato Pancakes
These pancakes are crispy outside and surprisingly smoky and creamy inside.
Issue #19
01/23/2007
Pommes Boulangères
This recipe takes a wonderful French classic to the next level by adding the highly prized truffle.
Issue #3