This simple and distinctive recipe, born of wartime thrift and ecology, came to us via an interview with master chef Jacques Pepin.
Beguiling as a French fry, but with so much more charisma.
This lamb can be your savior on those evenings when you’ve got a bunch of strangers around the table.
This after-dinner drink is like a little ray of boozy citrus sunshine at the end of a heavy meal and should be served very cold, in little shot glasses.
Little thin potato pancakes are done on a flat griddle and served with butter, sugar and cinnamon. You roll them up like a cigar and eat them warm.