*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Pommes Anna Wednesday, March 3, 2021. Photo by Hillary Levin, hlevin@post-dispatch.com. Yield: 4 to 6 servings 2½ pounds waxy ...

Whenever I come across a recipe that includes a woman's name, I always wonder how the name came about. Is the dish named after its creator, or was the name a lovelorn chef's attempt at impressing a ...

Chef Christine Cushing joins WGN Morning News live from Toronto to share her recipe for Pommes Anna, a classic French dish of sliced, layered potatoes cooked in a large amount of melted butter, duck ...

If I could only eat one food for the rest of my life, it would, hands down, be potatoes. IMO, they’re one of the most versatile (and nourishing) ingredients that can be cooked to perfection a million ...

Can't swing New York's top rated restaurant, Per Se, for Thanksgiving? Enjoy chef Thomas Keller's cuisine at a fraction of the cost with this selection from his cookbook, The French Laundry. Some of ...

The French know how to do Christmas, be it a tender roast capon with rustic chestnuts and layer upon layer of baked, buttery potatoes, or an unmissable cheesy souffle Rooted in French tradition, this ...

Experience a delightful one pan roast chicken and Pommes Anna dish! This classic French recipe dates back to the Napoleon era and features a twist with thyme and grated Parmesan cheese. The roasted ...

Named after a mid-19th-century Parisian beauty, this crispy, buttery potato cake with a creamy center is special occasion fare. Slice the potatoes with a mandoline or the thinnest slicing attachment ...

Pommes Anna can either be made up as one large portion or as individual servings. A smaller version is more common in a restaurant environment as there are “plating up” issues to consider, but a large ...