Name: Braised Fingerling Potato Coins
Cook time: 30 min
Total time: 1 1/4 hr
Yield: Makes 8 (side dish) servings
Ingredients: 2 pounds fingerling potatoes, peeled if desired; 2 cups water; 3/4 stick unsalted butter, cut into bits; 3 tablespoons finely chopped flat-leaf parsley; Equipment: an adjustable-blade slicer

Image may contain Plant Food Vegetable Potato Dish and Meal

Braised Fingerling Potato CoinsKenji Toma

Alice Waters, founder and owner of Chez Panisse, in Berkeley, California, champions the environmental benefits of organic produce and highlights vegetables freshness with simple preparations. In this adaptation of her potato coins, we coax the starch out of waxy, thin-skinned fingerlings to create a silky pan sauce. The faint vegetal sweetness of this dish pairs well with just about anything.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.