What if you could get the creamy interiors produced by steaming red potatoes and the browned exteriors produced by roasting—without doing either of those things?
Host Christopher Kimball goes into the test kitchen to learn how to create an updated French classic, Modern Beef Burgundy, with test cook Becky Hays. Next, equipment expert Adam Ried reviews potato r...
Not all potatoes are created equal.
Most recipes for this French classic require you to stand at the stove tediously batch-searing beef and sautéing vegetables. But what if the whole operation could move to the oven?
A ricer is a must-have tool for perfectly smooth and fluffy mashed potatoes.
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