About Michel Richard

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

A lemon meringue tart in a white dish, with one slice on a plate beside it and one more being lifted out.

Lemon Meringue Tart

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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.

  • (2)
  • 1 H
  • 1 H, 30 M
  • 6
A stack of six homemade tater tots, sprinkled with sea salt.

Homemade Tater Tots | Spuddies

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A spuddy, you ask? It’s what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.

  • Quick Glance
  • 45 M
  • 1 H, 50 M
  • 0
A pile of homemade potato ruffles on a white surface.

Homemade Potato Ruffles

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These shatteringly crisp, undeniably sophisticated potato ruffles–chips, if you will–have no ridges. Nor do they need them. They’re intoxicatingly, satiatingly lovely just as they are.

  • (2)
  • 40 M
  • 40 M
  • 8