Archives » Wednesday, November 07, 2007
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Newsweek
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Nov 7, 2007 06:08 PM
Here’s the recipe for Cut’s “Potato Tarte Tatin.” (Recipe courtesy Wolfgang Puck, Lee Hefter, and Ari Rosenson) Yield: Serves 4 1 cup leeks, sliced into 1/2 inch rounds 3/4 cup unsalted butter 8 medium-size russet potatoes, peeled 1/4 cup kosher salt...
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