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 ...

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 ...