The Best Classic Potato Gratin: Creamy on the Inside and Crispy All Around


[Photographs: Vicky Wasik] I have a problem with potato gratins. It’s the same problem I have with muffins—I only want the top and usually neglect what’s below deck. The interior of a poorly made potato gratin is bland, dry, and crumbly, but even the worst gratins have a savory and speckled crust. I’m not alone with my prejudice. Jeffrey Steingarten, the author of The Man Who Ate Everything, developed an indulgent single-layer potato gratin recipe that yields a crusty-top-only dish. I’ve made his recipe several times and can admit to curling up on the couch with it, picking at every golden bit with my fingers. Although I delight in this shameful activity, some nights I’m struck with guilt, worrying about…
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Today Only: The Anova Precision Cooker Is 44% Off


Hey, again. It’s the Serious Eats Commerce Team. You may remember that we introduced ourselves a few weeks ago, along with a pretty sweet Instant Pot special. If you missed that post, all you need to know is that we’re here to show you the best deals on the internet for our favorite kitchen tools and gadgets. We’re pretty excited that Black Friday is around the corner—the sales are already rolling in. Today, for example, you can get the Anova precision cooker for the lowest price we’ve ever seen: $112. (Not to mention that if you can forgo the WiFi connection, the Bluetooth-only version is under $100). The Anova is one of the finest precision cookers on the market….
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