When it’s time to go for something more exciting than steamed broccoli, this delicious and healthy twice baked is just the ticket.
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.
Kids will “flip” for these flavorful pancakes named for their colorful ingredients. They won’t even notice they’re getting one full cup of vegetables in each serving!
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Breakfast/Brunch, Main Dish
Recipe adapted from: Hubert Keller’s Souvenirs, Andrew McNeel Publishing, Kansas City, 2012 Videos/Recipe created by The Culinary Institute of America as an industry service to the United States Potato Board. Photography courtesy of Kristen Loken.
Appetizer, Side Dish
Preserved lemon, an essential ingredient in Moroccan cooking, is made by pickling lemons in salt and lemon juice. This Potato Salad with Quick Preserved Lemon and Arugula recipe produces a quick version that’s ready to use in minutes.
Need a healthier alternative to fries? Try these quick and tasty Steakhouse Baked Barbecue Fries. Yum!
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 – an honorable duty. And there is always someone else leaning over his shoulder making sure he adds a bit more butter. The November 2019 issue of San Francisco Magazine suggests pairing mashed potatoes with Sauvignon Blanc since the crisp wine with notes of citrus will cut through the
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 rest