Sides

Classic Creamy Potato Gratin Why is mandoline slicing important for creamy potato gratin? A mandoline is essential for creamy potato gratin because it ensures uniform, paper-thin slices that cook evenly in the same amount of time. When potato slices vary in thickness, some remain firm while others overcook and break down, leading to a layered dish with inconsistent texture. Thin, even slices allow the cream mixture to penetrate between layers, creating a cohesive structure rather than a separated bake. Ideally, the potatoes should be sliced about 1–2 mm thick. This precision is what produces the signature tender, sliceable layers rather … Read more

Potato Noodles with Garlic-Chile Oil What type of potatoes work best for making the noodles? Russet potatoes are the ideal choice due to their high starch content and low moisture. The starch helps the noodles hold together when mashed and mixed with cornstarch, creating a smooth, pliable dough that won’t be sticky. Waxy potatoes like red or Yukon gold have more moisture and less starch, which can result in noodles that are gummy or fall apart during cooking. Selecting large, uniform russets ensures even baking and consistent texture. Baking the potatoes instead of boiling also concentrates their flavor and reduces … Read more

Crisp Sheet Pan Potatoes What types of potatoes work best for sheet pan potatoes? Use a mix of varieties enhances both flavor and texture. Russet potatoes are ideal for their starchy, fluffy interiors, which soften beautifully while roasting. Sweet potatoes add natural sweetness and a creamy texture that contrasts nicely with the russets, while purple sweet potatoes provide a vibrant color and slightly firmer bite. Choosing fresh, firm potatoes without blemishes or soft spots is crucial. Waxy potatoes like red or fingerling can also be used but will result in a denser, less fluffy texture. If you prefer all russets … Read more

Caramelized Brussels Sprouts with Walnuts What type of Brussels sprouts work best for this recipe? The best Brussels sprouts for caramelized Brussels sprouts are small to medium-sized, firm, and bright green. Smaller sprouts tend to caramelize more evenly and develop a sweeter, nuttier flavor when roasted. Avoid large, leafy sprouts, as they can be bitter and may cook unevenly. Freshness is key; look for tight, compact heads without yellowing or soft spots. Washing thoroughly and trimming the ends ensures even cooking. Cutting the sprouts in halves or quarters exposes more surface area, allowing the natural sugars to caramelize beautifully in … Read more