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Potatoes Boulangère

Appetizer, Side Dish, Main Dish

Chef Sullivan serves this festive dish during the fall and winter months. Potatoes, cut into one-inch rounds, are topped with rendered guanciale (pancetta may also be used), onions, thyme, sherry and veal or beef stock. A favorite variation is made with leg of lamb, cooked above Yukon Gold potatoes. The result – a fragrant and memorable addition to the dinner menu.

Classic Thanksgiving Mashed Potatoes

Side Dish

For many families, Thanksgiving dinner wouldn’t be right without mashed potatoes. It seems there is always one family member relegated to the task of whipping them at the last minute – an honorable duty. And there is always someone else leaning over his shoulder making sure he adds a bit more butter.

Rosemary & Garlic Crusted Pork Loin with Butternut Squash & Potatoes

Main Dish

Pork today is so lean, the meat will be dry and crumbly if overcooked, but there are a couple of tricks to help avoid that fate. The first is to turn the pork over halfway through the cooking time so the juices will concentrate in the center of the roast instead of settling on the bottom. Second, take the roast out of the oven when it is about 5° below the recommended internal temperature, which is 160°F. The meat will continue to cook as it