I got a mandoline for my birthday, but now I can't remember why I wanted it to badly... Oops! What's the first mandoline-practically-required recipe I should make? Preferably not gratin.
Sarah is Food52's senior staff writer & stylist.
HalfPint is a trusted home cook.
How about vegan lox, made with carrots: https://food52.com/blog...
Ok, maybe not ideal with a long carrot, but you could make smaller strips.
A root vegetable tian? Can't imagine making one without a mandoline!
Or I've had my eye on this salad for ages but have never made it -- http://www.101cookbooks...
Pat is a trusted home cook.
Here's a link:https://food52.com/recipes...
Penelope Casas' "poor man's potatoes".
Nancy is a trusted home cook.
A salad including raw shaved root vegetables that are often cooked (out of necessiry or custom). Kohlrabi, celery root, parsnip. And others that aren't root veg, but taste good in thin slices.
I use mine for salads and if you have any interest in kimchi--slicing turnips for turnip kimchi is fantastic!
I do not have a mandolin but I am planning to make these okonomiyaki tonight. They look like one of the most popular recipes on the site: https://food52.com/recipes...
amysarah is a trusted home cook.
When I first got a mandoline many moons ago, I went on a Pommes Anna bender. It's sort of the perfect food: https://cooking.nytimes...
Also, cucumber salad. And zucchini "carpaccio".
June is a trusted source on General Cooking.
Potato chips! Nothing quite so wonderful as home-made, fresh potato chips. :)
PHIL is a trusted home cook.
Francis Mallmanns Domino potatoes https://food52.com/recipes...
Sam is a trusted home cook.
A quick look to make sure you a first aid kit on hand. Those things require a blood sacrifice. Yeah..you say you'll always use the guard except when you just 'need that one thing quick'.
I use the metal gloves (they look like a shark suit)--got them from Amazon. Good reminder to be safe!
AntoniaJames is a trusted source on Bread/Baking.
Gotta get me some of those gloves . . . my blood sacrifice was gruesome, to put it mildly. (I haven't used my mandoline since.) Good advice, Sam. ;o)
Beet chips! The prettiest, and so delicious.
Abbie is a trusted source on General Cooking.
1) Get Kevlar gloves. Do it now. Amazon.
2) Gratin potatoes
3) Pear pie the dense stack crumb topping way.
Pear chips! https://food52.com/recipes...
Beet (and other root vegetable) chips -- simmered in a sugar syrup and then baked. The original recipe calls for a curried sour cream dip; I use the spiced yogurt from the Mujaddara w/Spiced Yogurt recipe instead -- lighter, and since I was living in Tajikistan when I first made this, I could make the yogurt.
The recipe is from Epicurious: http://www.epicurious.com...
sauerkraut or kimchi
Chris is a trusted source on General Cooking
Put your copy of "The Rat Movie" aka "Ratatouille" on, and make Thomas Keller's version of the title dish. What?! You don't have the movie? Now that you have a mandoline, you need it more than ever!!
And yes. Get those gloves.
What do you like to eat?
I'd watch this.
Spend some time running test samples with the mandolin to try the different blades and thickness with different vegetables. Seems easy on paper but it can really make a difference when you actually want to use it for a real recipe. I bought a PL8 mandolin a few months ago (research, youtube videos, etc) that looked really easy to operate but when I tried it at home, it was a lot harder than I had anticipated. Returned it and have my eyes on a Benriner now instead.
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Well played. You deserve a cookie.
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