Ronnie Woo

Nov 30, 2023 | today.com | Ronnie Woo

Chef notesEvery single person I have ever made this for has absolutely loves this dish. I usually make this in large batches because it freezes really well (just make sure to freeze them separately) and makes for a super quick, cozy and delicious meal any day of the week. Technique tip: The meatballs are baked before simmered in the sauce. Swap options: You can swap out the heavy cream for full-fat coconut milk.

Sep 26, 2023 | epicurious.com | Jesse Szewczyk |Ronnie Woo |Adrian Miller |Brian Leatart

A good Lyonnaise potatoes recipe, or pommes de terre sautées à la Lyonnaise in French, is a thing of beauty. Humble spuds are sliced, cooked in butter until golden brown, tossed with caramelized onions, and showered with chopped parsley for a dish that is far more than the sum of its parts. The trick for great Lyonnaise potatoes is to cook the potatoes in two stages-boiling, then pan-frying them-to achieve a silky smooth interior that perfectly contrasts the crisp, golden exterior.