[Photographs: Elizabeth Barbone] The recipe makes a classic poutine, only gluten-free. To serve your poutine nice and hot, this flow works well: Prepare fries up to final frying stage. Prepare gravy. Keep warm over low heat. Be sure to whisk... More
Note: This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with Pepper Jack and add 2-3 minced pickled jalapeños, or to taste. To reheat the sauce, microwave it on high heat, stopping and... More
In The Good Stuff Cookbook Spike explains that he uses Red Bliss potatoes for a few reasons: Their thin skin is edible and does not need to be peeled, they cook faster, and their flavor is sweeter than the traditional Russets. Still a bit skeptical, I heated up a big pot of oil and started slicing my potatoes into fries. More
Although not technically fries, these grilled spuds have all the qualities of any good fry—a nice crunchy exterior paired with some fluffy insides, but with the added flavors that a little smoke and char from the grill brings to the party. Quick and tasty, they're a perfect side to go with most meats coming off the flames More
More than meets the fry: Check out the science here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with... More
A plain baked sweet potato is incredibly tasty, as far as I'm concerned, but Ina Garten's brown-sugared baked sweet potato fries are out of this world. Although I usually leave the peels on (out of laziness and a longstanding belief that the peels contain good stuff), they are even better peeled. With or without peeling, they come together very quickly and make a nice side for an easy and inexpensive meal of hot dogs or hamburgers. More
Beefy with a slightly gamey flavor (think kidneys, except much milder), the texture of beef heart is something akin to a poultry gizzard. The heart is also one of the more versatile types of offal; it's tough and low in fat but takes well to either quick cooking or long stewing. Here are 4 ways to use it. More
Note: Want to know why you have to double fry? Check it out here. - 2 to 4, depending on how hungry or depressed they are - If you don't have a fry cutter or thick mandoline, take your time... More
Plantains are not that popular in the U.S., but the rest of the world eats them up. They are a starchy staple of many tropical countries' diets. Wikipedia lists no fewer than 23 regional dishes that revolve around plantains. In... More
