Potatoes confit is easily made by the novice cook, but the flavor will convince you it was made by a three-star Michelin chef.
Heavy cream and gruyere cheese make this heavenly scalloped potatoes au gratin a perfect companion to an Easter Sunday ham!
Hasselback potatoes are the perfect change of pace when you want something besides a regular baked potato, but don’t want to get too crazy!
I was shopping for groceries yesterday, saw the table full of corn and couldn’t resist. In the cart they went. Then I had to decide what to do with them.
Perhaps you learned how to bake a potato as I did by watching mom. I found a much better way to do it.
Roasted pork belly is one of my earliest attempts to recreate a restaurant dish. The chef gave me his recipe and his secret ingredient. Easy!