Eggs Benedict is the quintessential French breakfast, and one that is loved by anyone who loves breakfast food. It’s hearty, rich, and very delicate to make, but there’s nothing quite as…
Ingredients For the fries: 1 gallon safflower oil 4 large Russet potatoes Kosher salt For the batter: 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt ½ teaspoon cayenne…
Perhaps no country has quite the expanse, the open road, as America has. From the stretches of the great plains, to the rolling hills of the deep south, there’s something that…
Ingredients: 1 – 2 cloves fresh garlic, peeled ¼ cup lemon juice 2, 15-ounce cans chickpeas/garbanzos, drained and rinsed ½ cup tahini sauce 1 teaspoon salt ½ teaspoon ground, black pepper…
Ingredients: 1¾ pounds Yukon Gold potatoes, thinly sliced (I use a mandolin) 4 thick slices bacon, cut into 1” pieces 1¼ pounds sausage links (Irish/English “bangers” or country sausage, NOT Italian)…
Ingredients: ½ (17.5 ounce) package frozen puff pastry, thawed 1 tablespoon lard (I use olive oil – this is just fat to fry the meat in) ½ pound cubed beef ¼…
Hearty “bouillabasque”—Darroze’s tongue-in-cheek name for a Basque-style bouillabaisse, in which the fish is cooked separately and then added to a rich, reduced seafood-and-tomato stock—perfectly marries the culinary cornerstones of southwest France:…