Ok, Hazan and Bittman say no egg, many others add egg or yolks. To egg or not to egg? Second, should I boil or bake the potatoes? Again, Hazan and Bittman say boil, but others recommend baking so they don't get waterlogged. I'm not one to question the experts, but am tempted to bake. Also, I'd like to make them a few hours before folks get here and then boil and sauce them when folks arrive. Are there any problems with that? Thoughts for a first timer? Help!
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
Sign Up for The Piglet Bulletin for Exclusive Recipes from Winning Cookbooks
Is This the Best Way to Cut a Bagel?
Cooking During Japanese Internment
Treasures You'll Only Find at Food52
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)