Cooking Shepherd’s Pie of the Sea If it ain’t broke, don’t fix it. But if a classic potato dish could use a little color and a little sweetness, … Story: Mary-Frances Heck
Cooking Decoding the Brilliant McDonald’s Hash Brown In an ongoing column, Mary-Frances Heck writes about the curious histories, techniques, and recipes that center around our favorite starchy vegetable: the … Story: Mary-Frances Heck
Cooking Vichyssoise: Potatoes, Cream, Cold A cheap soup, with ritzy New York City roots. Hands down, the most refreshing way to eat a potato—assuming vodka from the … Story: Mary-Frances Heck
Cooking Salt Potatoes Have Been Around a Lot Longer Than Syracuse These salt-encrusted spuds are usually attributed to western New York, but the unusual cooking method has been used for hundreds of years … Story: Mary-Frances Heck
