Recipes & Food

Simmering potatoes in heavily salted water until the water runs completely dry imparts them with a crystallized salt crust. This is the potato recipe for the salt-lover.\n

Simmering potatoes in heavily salted water until the water runs completely dry gives them extremely fragile, wrinkled skins that crisp up when subsequently roasted in a hot oven. The result: extra-crispy new potatoes with a buttery, herb-flecked crust.

Because they incorporate cream instead of the more common butter, these homemade crackers brown more flavorfully as they bake, creating a deep, nutty, grilled cheese sort of vibe. Eat 'em out of hand, or serve with hearty soups, stews, and chilis.