There are hundreds of dumpling varieties in China, but only a few ways to cook them. This is dumpling genius Helen You’s recipe for making the wrappers for boiled or panfried dumplings. If you’ve been lucky enough to try Helen’s dumplings at her New York City restaurant Dumpling Galaxy, you’ll be thrilled to finally be […]
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Chris Prosperi’s Crispy Skillet Loaded Smashed Potatoes
Chef Chris Prosperi knows his way around a potato. His latest recipe is a “mash up” of a loaded baked potato and smashed potatoes. You can take them as far as you’d like. Smash a little for lumpy potatoes or keep at it, cooking and scrapping, for a smoother, creamier mash.
Raghavan Iyer’s Hasselback Potatoes with Cardamom Butter
This accordion display of the common potato is perfumed with cardamom (a spice often incorporated in Christmas fare in Sweden) is Raghavan Iyer’s take on the classic. Crispy on the outside with a crackly pork-like skin, the creamy insides make for a delectable contrast in textures.
Raghavan Iyer’s Chocolate Sweet Potato Pound Cake
You haven’t had sweet potatoes like this before.
Raghavan Iyer’s Ultimate French Fries
What makes these French fries Ultimate? The proper technique of cutting the potatoes into the right width, the double frying method (the second frying after being dusted with a secret ingredient), and the perfect temperatures during both the frying stages deliver the crispy-on-the outside and tender-on-the-inside fry. There’s also a crazy-good black bean dip that’ll have you wondering why you ever went for that sugary ketchup.
Black Bean-Queso Dip for Raghavan Iyer’s Ultimate French Fries
Raghavan Iyer folds black beans and tomatoes into his queso fundido for a deeper contrast not only of texture, but of color as well. He serves the addictive dip with his Ultimate French Fries.
