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First, I placed my washed potatoes in a liquid of warm water and salt for several hours. They kept floating to the top, so I used a small glass to keep them submerged. After about six hours, I ...
Our fool-proof method guarantees tender fish with crisp skin in under 15 minutes with a few basic rules, like selecting fillets that are 1 1/4 to 1 1/2-inch thick, preheating the air fryer, and ...
Ina Garten's take on peas and pancetta, a classic old-world Italian side dish, has crispy pieces of panchetta, but lightly cooked tender peas. She says "some fresh mint from the garden adds the ...
Ina Garten. Ina Rosenberg Garten (/ ˈaɪnə / EYE-nə; born February 2, 1948) [1] is an American television cook and author. She is host of the Food Network program Barefoot Contessa, and was a former staff member of the Office of Management and Budget. [2] Among her dishes are Perfect Roast Chicken, Weeknight Bolognese, French Apple Tart, and ...
Potato wedges. Potato wedges are irregular wedge-shaped slices of potato, often large and unpeeled, that are either baked or fried. They are sold at diners and fast food restaurants, and are usually seasoned with a variety of spices, commonly paprika, salt and pepper. In Australia, potato wedges are a common bar food that are almost always ...
Pommes soufflées are a variety of French fried potato. Slices of potato are fried twice, once at 150 °C (302 °F) and a second time after being cooled, at 190 °C (374 °F). The potato slices puff up into little pillows during the second frying and turn golden brown. Pommes soufflées were, according to a famous legend, discovered by chance ...
I love these air-fryer potato wedges because the outside gets golden brown and crispy while the interior stays fluffy and tender. Try them with steak, roasts or even burgers. —Linda Rock ...
Hasselback potatoes may have been created in 1953 by Leif Elisson, a trainee chef at Hasselbacken restaurant on Djurgården, Stockholm. [5]However, there is a recipe for "Oven Fried Potatoes (Hasselback Potatoes )" in the 1929 "Prinsessornas kokbok" (The Cookbook of Princesses) by Jenny Åkerström, [6] leading to some question as to whether the recipe did in fact originate at the restaurant.