Potatoes Rosti
Low-and-slow frying gives the potatoes the time they need to have that perfect crispy mailllard reaction, yet retain that soft, creamy interior.
Potatoes Souffle
Growing up, French fries came with exactly one condiment – ketchup. It wasn’t until later this pairing with béarnaise sauce opened my eyes to an entirely new and delicious world. From there, it was a short and inevitable slide into mayonnaise and a full embrace of classic French flavors.
Prune Stuffed Gnocchi
Delicate pillows of gnocchi encase a rich prune purée, perfectly balanced by silky butter sauce, seared foie gras, and chopped Marcona almonds.
Domino Potatoes
Domino Potatoes are an elegant presentation, crispy on the outside and creamy on the inside. Perfect for that juicy steak!
Potato Pancakes
Potato Pancakes for breakfast after a dinner with mashed potatoes the night before is as certain as the sun will rise in the morning.
Loaded Potato Soup
Loaded potato soup with all the fixin’s like bacon, cheese and chives warms both the heart and soul on a cold winter’s day.
Creamy Cauliflower Bisque
Creamy cauliflower bisque with a haystack of fried shallots on top is a terrific dinner course or for a standalone lunch!
Joel’s Pommes Puree
Joel’s pommes puree is the smoothest, silkiest mashed potatoes you have ever tasted. Just like Grandma made, only better!
Crawfish Boil
A crawfish boil signals party time to everyone involved. Order extra to furnish tail meat and stock for other Cajun and Creole delicacies.
Corned Beef and Cabbage
Traditional St. Patrick’s day dinner of corned beef and cabbage with carrots and potatoes. Don’t forget to cook in your best green underwear!
Manhattan Clam Chowder
Pay no attention to James Beard’s diatribe about Manhattan clam chowder. He was only protecting his hometown chowder. This is delicious!
English Pea Soup
Each spring, English peas arrive, their delicate pods concealing tender, sweet green pearls. And just like that, English pea soup makes its annual return to our kitchen table.