'pommes frites' on Serious Eats

We Eat Every Dipping Sauce at Pommes Frites

If you've ever been (or known) an NYU student, or if you've ever wandered around the East Village at midnight looking for a carb fix, you'll know Pommes Frites. The hole-in-the-wall on Second Avenue sells thick-cut Belgian fries served in paper cones, golden and crunchy and always hot. But while there's only one real order—the fries, of course—there are a few dozen sauces to choose from, ranging from simple ketchup and mayonnaise to stranger dips like wasabi mayo and "Irish Curry." Which ones are worth your time? We tasted them all to find out. More

Snapshots from the South of France: Merguez Frites

Where there’s smoke, there’s fire. If you take one look at Merguez, and then one sniff, you’ll know nothing proves that old adage quite like this Moroccan sausage. The smoke comes from the cumin seed and the waft of the grill; the fire from the flames that lick its charred casing, and the burning heat of chili that you find within. If you read my weekly column French in a Flash, then you know that I tend to produce what might be called artistic French home cooking. And if you read that column you’ll also know that I have a French-Moroccan grandmother. What you may not know, my best worst-kept secret, is that I absolutely live and breathe for... More

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