INGREDIENTS (Serves 6) 1 cup heavy cream Kosher salt and freshly ground black pepper 3 pounds russet potatoes (three 1-pound potatoes if possible) 5 tablespoons (2 1/2 ounces) unsalted butter, 1 tablespoon softened and 4 tablespoons (2 ounces) cut into 1/2-inch cubes Canola oil 2 thyme springs 2 garlic cloves, lighted crushed,...
Following our love for good food, last week we adventured to the magic of pork belly confit. Pork belly is a tough muscle, so it must first braised or confited for hours to tenderize it. Then it can be sliced into smaller pieces and sauteéd...
Following our love for good food, last week we adventured to the magic of pork belly confit. Pork belly is a tough muscle, so it must first braised or confited for hours to tenderize it. Then it can be sliced into smaller pieces and sauteéd...
It's been a while since we roasted a whole chicken and we decided to begin the Mondo Dinner weekly features with a Thomas Keller recipe. This one is part of the book ad hoc at home, family style recipes which is full with great and...