Thin and crispy, shoestring potatoes are like a cross between a French fry and a potato chip. Because the potato is sliced so thin, these cook in a matter of seconds and you won’t need to soak them or cook them twice as you would regular French fries. Unless you have an incredibly sharp knife and your knife skills are borderline masterful, I suggest using a mandoline to cut the super-thin slices of potato. You can of course season these with any of the spice mixtures on pages 117 to 119, but if you really want to be decadent, try them with a drizzle of white truffle oil and some shaved Parmigiano-Reggiano—delicious!
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.