Skip to main content
Epicurious
Cookbooks

Pommes de Terre Sarladaises

With my first bite of potatoes sarladaises, I fell in love with the dish. Originating in the town of Sarlat, it is served everywhere in the Dordogne. Cooks sometimes include lardons (a kind of bacon) or giblets, and sometimes, depending on the season, truffles or porcini mushrooms. I was delighted when Anne-Juliette Belicha (see page 47) offered to give me a potatoes-sarladaises lesson at her home in Montignac. I guarantee that this dish will be a crowd pleaser.

Cooks' Note

You can save time by half cooking the potatoes, peeled but left whole, in boiling salted water for about 5 minutes, or until almost cooked. Drain them completely, then proceed to sauté in the goose fat or oil until they brown, about 5 minutes.

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Baked Butter Paneer
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.