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Entries tagged with 'french fries'

Cheese Sauce for Cheese Fries and Nachos

Serious Eats J. Kenji López-Alt 89 comments

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

Cook the Book: Village Fries

Serious Eats Caroline Russock 8 comments

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

Dutch Peanut Sauce for French Fries

Serious Eats Lee Zalben 3 comments

Perfect Thin and Crispy French Fries

Serious Eats J. Kenji López-Alt 103 comments

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

Eat for Eight Bucks: Baked Sweet Potato 'Fries'

Serious Eats Robin Bellinger 10 comments

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

The Nasty Bits: Beef Heart, 4 Ways

Serious Eats Chichi Wang 18 comments

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

Perfect French Fries: Iteration 1

Serious Eats J. Kenji López-Alt 6 comments

Note: Want to know why you have to double fry? Check it out here. If you don't have a fry cutter or thick mandoline, take your time cutting the potatoes thinly and uniformly—it will pay off in the results. If... More

Cook the Book: Plantain Shoestring Fries

Serious Eats Caroline Russock 4 comments

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

Cook the Book: Perfect French Fries

Serious Eats Caroline Russock 16 comments

I think that french fries are underappreciated. Sure, everyone eats them and enjoys them but do we ever really stop to think about the process of the french fry? I hadn't until I started working in a restaurant kitchen that... More

Sunday Brunch: Jeffrey Steingarten's Easy Frites

Serious Eats Ed Levine 10 comments

This is a ridiculously easy french fry recipe my friend Jeffrey Steingarten published in his wonderful book The Man Who Ate Everything. I have made it many, many times with absolutely splendid results. Jeffrey suggests serving these fries with dijon... More

Dinner Tonight: Spicy Sweet Potatoes with Lime

Serious Eats Nick Kindelsperger 3 comments

The fiancée and I have something for sweet potatoes, especially in fry form. We like them fried or baked, crisp or soggy. They are such an odd twist on an old standby, and they work more often than not. So... More

Cook the Book: Oven-'Fried' Sweet Potatoes

Serious Eats Jenn Sit 8 comments

Last summer, I worked for the nonprofit Wellness in the Schools, where I helped to develop a nutrition program for NYC public schools. One of the dishes we promoted was sweet potato fries—a really great alternative to French fries, for... More

Cook the Book: Very French Fries

Serious Eats Adam Kuban 3 comments

As promised, here's the first recipe from Michel Richard's Happy in the Kitchen. This being National Hamburger Month, I couldn't resist adapting the recipe for french fries. Find it (and a bit of french fry trivia) after the jump. And... More

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