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.
A spuddy, you ask? It’s what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.
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.
Renee, a sucker for the crates of summer stone fruits at the farmers market, shares what to do with underripe peaches.