Bathe the raw potatoes in ice water, spike the oil with bacon grease if you like, always fry twice, and use a brown grocery bag for draining.
Why do steaks seared at home often turn out pallid? And why do sauces in restaurants taste so much better than sauces made at home? In this episode, you’ll learn how to make steak frites worthy of the...
We have two recommendations for wine openers—one elegant but expensive, and one more moderately priced but still effective.
Can you make a rich, thick, restaurant-style pan sauce for steak using canned broth?
Do distinctive flavor profiles come through once the wine is cooked down?
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