Amanda and Merrill show us how to layer potato slices to finish off this beautiful French dish.
Amanda and Merrill demonstrate how to ensure the thinnest slices by using a Mandoline.
Amanda and Merrill shed some light on what makes a dish "Anna".
Amanda and Merrill launch our sixth issue of tips and tricks by demonstrating how to make mrsp's Sweet Potatoes Anna with Prunes -- a classic French dish with a seasonal twist.
Give us bread and butter and we're happy.
Pie is great. Galette is better. Here's why.
All week, Christopher Hirsheimer and Melissa Hamilton have been sharing recipes from Canal House Cooking, Volume 8: Pronto! Today, we're rounding them all up and giving away one last copy of the book.
A zesty butter sauce to slather on everything -- starting with baby zucchini.
Previously shunned for its levels of saturated fat, butter is thankfully making a comeback.
Keep things simple -- and French -- with spring's most perfect lunch: radish tartines with butter and salt.
Classic pavlova gets a nutty makeover.
The difference between bread and dessert is just a few ounces of butter (and, hey, maybe some sugar too).
A 5-ingredient, 20-minute technique to make any white fish shine -- in time for Lent, and the dawn of spring cooking.
Imagine a croissant, then give it even more salted butter and crunchy, caramelized sugar -- this is what you get.
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