'Potato' on Serious Eats

Waffle-Iron Hash Browns

Using the waffle iron to make hash browns means you get crunchy bits on both sides. You get silky smooth potato inside. And you get all of this without having to flip the potatoes or fuss over them in the pan. You may never make hash browns any other way again. More

Cider-Braised Country-Style Pork Ribs With Creamy Mashed Potatoes

Containing a mix of light and dark meat, country-style pork ribs braise well, yielding tender meat that both flavors and absorbs the liquid they cook in. With that in mind, I built mine from rustically cut nubs of carrot, celery, onion and garlic, plus burnished tomato paste -- prepped in the same Dutch oven that's used to brown the pork. Then, the pan is deglazed with white wine, cider vinegar, chicken stock and apple cider and spiked with Dijon mustard and aromatics. After a time spent in a low oven, the whole shebang is served atop creamy mashed potatoes. More

Penne With Melted Vegetable Sauce

Made with vegetables that have been cooked until meltingly soft, this penne pasta dish is one of those great examples of what makes classic rustic Italian cooking so special: It makes the most of humble and unassuming ingredients, turning them into something downright delicious. More

The Food Lab: How to Make the Best Potato Hash

In my line of work, you end up with lots of leftovers, and lots of leftovers means that I make a lot of hash. I mean, a lot of it. What better way is there to recycle that little hunk of bacon, that half onion, and that just-about-to-get-wrinkled pepper than to chop them up, fry them in a skillet with cubes of potatoes, and serve them with runny eggs on a lazy sunday morning? (Hint: there is no better way.) More

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