Barry Lewis on MSN
Homemade Transparent Crisps: Crunch Like Glass
This unusual recipe transforms potatoes into transparent crisps—also known as glass chips. By baking, extracting potato stock, turning it into a gel, and slowly drying it, the result is delicate, ...
Southern Supper Club on MSN
35 Fall Backyard Recipes That Pair With Blankets, Lawn Chairs, and Something Warm in a Mug
Cool air and warm mugs call for a spread that makes lawn chairs feel like the best seats in town. That's exactly what these 35 backyard recipes bring to the table, offering plenty of reasons to stay ...
Traditional German dumplings make a great side dish for almost any meal — reviewers have served it with pot roast, beef ...
I did a Reddit AMA on Friday, inviting people to ask me anything about the Weeknight 100 and New York Times Cooking, and ...
Use a slotted spoon to transfer potatoes to hot oil. Cook until golden brown, about 4 minutes, working in batches as needed. Transfer potatoes to prepared baking sheet to drain. Sprinkle with salt.
A hearty potato soup with bacon and a touch of fresh cream. If you're a daredevil, top it off with more crumbled bacon and ...
Learn the best way to bake a potato for perfectly fluffy insides and crispy skins, with tips and tricks to get it right every ...
Poppy explained: "This one is a corker. It is a white wine and shallot roast potato. For this recipe, you are going to need about 800 grams of Maris Piper potatoes. "Get them peeled, cut your potatoes ...
A Chinese sweet potato variety that has a texture like durian has become an online sensation in Vietnam despite being three times the price of local varieties. "Durian sweet potatoes" have been widely ...
WAUSAU, Wis. (WSAW) -Kids are heading back to school, and Dana Rady from the Wisconsin Potato and Vegetable Growers Association stopped by Sunrise 7 with some easy and healthy recipes your family will ...
Casey Elsass shared an assortment of dishes from his new cookbook. Casey Elsass joined "Good Morning America" on Friday to share some recipes from his new cookbook ...
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