Take two classic holiday comfort foods, latkes and sweet potato casserole; combine them into one Thanksgivukkah-appropriate superdish; and the results are just as you might expect: expletive-inducing deliciousness. Generously dollop each oil-kissed fritter with tangy crème fraiche and a throat-tingling hybrid dish of its own, cranberry horseradish sauce, and it may just be the best thing to grace your Thanksgiving table. Enough talk. Trust me: you want the ridiculously tasty recipe.
We're taking you inside the Food Network kitchens to meet Damaris Phillips, the latest winner of Food Network Star. To celebrate the premiere of her new show, Southern at Heart, she's teaching us how to make goat cheese smashed potatoes and miso greens. Watch the video to see how they are done, then print out the recipes.
When entertaining, I always keep the food I serve simple and delicious — and pair it with lots of sparkling, of course. To avoid a bunch of cleanup after a gathering, I prefer to serve appetizers with no utensils required, and endive spears filled with sweet potatoes, bacon, crème fraîche, and a sprinkling of chives fit the ticket perfectly.
The morning of a recent dinner party, I prepped and sautéed the sweet potatoes and bacon until nearly finished. Then just before my guests arrived, I reheated the bacon and sweet potato mixture in a pan and plated the dish. The bitter endive and peppery bacon balanced the sweetness of sweet potato; each bite reminds me of a more complex baked potato with all of the fixings. Get the recipe by reading more.
It's fun to keep up with the latest trends, but I like to think that classic dishes are just that for a reason: they're always in fashion. To many, it doesn't get more classic than the grand dame of French cookery, Julia Child. So it only seems fitting to crack the spine on her seminal masterpiece, Mastering the Art of French Cooking, and get searching to find a recipe of hers to make time and time again.
Not too surprisingly, flipping through the pages of pithy prose and detailed instructions provided ample inspiration — one could easily spend a year devoted to cooking from the hefty tome — but my penchant for anything and everything soup eventually led me to settle on her classic recipe for potage parmentier (otherwise known as potato leek soup).
You've heard it a million times before, but it's true: the way to a man's heart is through his stomach. If you find yourself cooking for him for the first time, get it right with a simple but fantastic and unforgettable meal. Green beans, rosemary fingerling potatoes, and (most importantly) a savory rib-eye steak are easier to make than you think and well worth the payoff. With a little help from Barry Taylor at Sorted Food on Tastemade, we show you how to pull out all the stops, so you can get the sizzles going all evening long.
Watch the video to see how all three are cooked, and then get the recipes.
We've got a partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. This week: how to perfect a nostalgic side, the tater tot.
We recently found that our nostalgia for frozen tots, like many kid-friendly foods, outshone the reality. Determined to right this wrong, we hit the test kitchen in search of potato tots with a golden, crunchy exterior and light, fluffy interior. After 100 pounds of potatoes, we finally got a recipe for tots that adults can't get enough of, either.
Why this recipe works: Many recipes simply mix coarsely ground potato with flour and egg, which fry up into raw, dense nuggets. We found that parcooking the chopped potato in the microwave was a step in the right direction, but the tots were still too heavy. Reducing the flour and omitting the egg helped, but the tots were still not light and fluffy. To minimize the gluey texture of potato starch, we tried processing the potatoes with water. Perfection. This step rinsed off the excess starch, and a small amount of salt in the mixture kept the interior downy white.
Keep reading to see the recipe for tater tots.
Those who are passionate about potatoes au gratin seem to fall into two camps: those who prepare the dish with cheese, and those who skip it, insisting that cream, when reduced properly, imbues the dish with umami-packed cheesy goodness. Now, I'd like to say that I fall into the latter purist camp, but let's be real: as delightful as cream is, it will never hold the same place in my heart as a hearty helping of tangy-twangy Gruyère cheese. This version reflects that.
Cooked to perfection at high heat, this très Francais side is comfort food, elevated. It rounds out near any manner of meals wonderfully. Or, if you're feeling truly indulgent, make it the star of a meal, supplemented by a crisp green salad — your secret's safe with me.