On paper, Pommes Boulangère is by definition a savory dish made up of sliced potato and onion, slowly cooked in liquid inside of an oven. In reality, Pommes Boulangère is a delicacy unlike any other.

Boulangère potatoes: Cut each potato into 1½-inch slices and punch out circles with a 2-inch-round cutter. Rinse the disks under cold running water to wash off any excess starch. Pat dry with paper ...

This recipe by Taz Sarhane, head chef of Michelin-starred Cycene, pairs the gamey flavour of wild duck with a nutty sauce, creating a toasted, warm dish. Paired with crisp boulangère potatoes, this is ...

I love this recipe because I think it's the ultimate indulgence burger. It marries traditional French technique and classic Americana. Technique tip: Make the potatoes the day before.

When French rural villagers did not have ovens at home several hundred years ago, they brought their casseroles of meat and vegetables, often for Sunday dinner, to their local bakery (boulangerie).