Add French flair to everyday chicken breasts with sweet simmered onions, a beefy pan sauce, and gooey Gruyère. Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade ...
In a large skillet over medium heat, lightly brown potatoes in the vegetable oil (10-15 minutes for fresh, 5 to 10 minutes for canned). The fresh potatoes will be cooked when you can pierce them ...
A welcome addition to any breakfast or lunch. Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.