*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 ...

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 ...

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 ...

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 ...

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 ...