The New York Times - T Magazine:
The chef Yann Nury makes his tater tots from scratch, frying them in duck fat for extra rich flavor.
This post first appeared in The New York Times - T Magazine. Read the original article.
Tater Tots With Caviar
The New York Times - T Magazine:
The chef Yann Nury makes his tater tots from scratch, frying them in duck fat for extra rich flavor.
This post first appeared in The New York Times - T Magazine. Read the original article.
