Grating just one zucchini and one potato opens the door to two incredible recipes that are both simple and bursting with ...

Line 3 large rimmed baking sheets with parchment paper. On one of the sheets, toss the potatoes with the rosemary and 1/2 cup of olive oil and season with salt. Spread the potatoes in a single ...

Scrub the potatoes clean and dry. Slice as thinly as you can – preferably with a mandolin and spread all over the top of the dough. Mix the rosemary, garlic and oil and spoon all over the potatoes.

Add potatoes and simmer until tender ... about 5 minutes. Finely chop rosemary and cornichons. Drain raisins and finely chop. Stir minced raisins, rosemary and cornichons together.

Inspired by a potato gratin at Restaurant Daniel in New York City, this creamy — but creamless — recipe gets great flavor from thyme and rosemary. These enticing Chilean potato puffs ...

Roughly tear the pitta straight into a food processor along with the rosemary ... stored in an airtight container for another recipe). When the potatoes have roasted for 10 minutes, turn them ...

View this recipe. The bread salad ... she adds red-pepper flakes or a sprig of rosemary. Crucially: “You must eat the garlic.” Some days, in true bread-for-dinner fashion, she’ll set the ...