These shatteringly crisp, undeniably sophisticated potato ruffles—chips, if you will—have no ridges. Nor do they need them. They’re intoxicatingly lovely just as they are.
About Michel Richard
Michel Richard of the James Beard award-winning Central restaurant in Washington, D.C., known for his portly appearance and mirthful mindset, made that rarest of leaps in the food world—from pastry chef to executive chef. He was among the first chefs to be inducted into the James Beard Foundation’s Who’s Who in American Food and Wine, and is the author of two cookbooks: Happy in the Kitchen and Sweet Magic. A true Renaissance man, he’s also an avid painter and art enthusiast; not surprisingly, he particularly loves 19th century still lifes depicting food. Richard lives in Washington, D.C., with his wife and children. @centralmrdc
Homemade Tater Tots ~ Spuddies
A spuddy, you ask? It’s what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.
Lemon Meringue Tart
Let loose with some fanciful flourishes in fashioning this lovely lemon meringue pie-inspired tart with a nutty crust, a creamy lemon curd, and billows of meringue.
Michel Richard’s Peach Slaw
Renee, a sucker for the crates of summer stone fruits at the farmers market, shares what to do with underripe peaches.