Patricia Wells' Fake Frites recipe on 2 pounds baking potatoes, such as Idaho russets or Bintje, peeled and cut into thick fries, inch by 3 inches 2 to 3 tablespoons extra-virgin olive oil Fine sea salt to taste Preheat oven to 500
Traditional Toum (Lebanese Garlic Sauce)
Toum is a traditional eggless emulsion loaded with pungent raw garlic, which gives it both its kick and the necessary emulsifiers to keep the sauce stable. It's perfect for grilled meat and kebabs or as a bold alternative to mayonnaise. The sauce keeps in the fridge for a month, with the flavors mellowing out over time, so it's a quick way to add garlic flavor to pasta or vegetables. Because this sauce is all about the garlic, avoid pre-peeled cloves and always stick with fresh heads ...
Caramel Apple Sweet Rolls ~ The Pioneer Woman Cooks ~ Ree Drummond
Italian Potato-Pasta Soup With Greens
Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth