We love salt-and-vinegar potato chips; why not use the same flavor combination when roasting potatoes?
Salsa, cheese and reduced-fat sour cream make a perfect topping for baked potatoes.
Traditional versions of this crisp Swiss potato cake virtually swim in butter. By baking the cake, we were able to dramatically reduce the fat yet retain crispness.
Providing 127% of the recommended daily value for vitamin C per serving, these garlic-tossed veggies make an aromatic side-kick to any main dish!
Fingerling potatoes, hard-boiled eggs, avocados and lemon vinaigrette put a surprising–and nutritious–summertime spin on the Caesar Salad. This crowd-pleasing recipe, specially developed for the USPB by Chef Nancy Silverton, will soon become one of your favorites! If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
These North African pastries usually are made with paper thin dough called malsouqua (Tunisian pastry) or ouarka (Moroccan pastry). As these semolina flour pastries are time consuming and a bit tricky to make, and because they are not readily available at our markets, we’ll use filo. Briouats are similar to Tunisian briks or small Greek and Turkish borek type pastries. Layers of paper thin pastry are wrapped around a filling, rolled up onto cylin
Appetizer, Main Dish
Potato stacks are a sophisticated and fun appetizer or side dish. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Layers of potatoes and leeks are topped with just a bit of cheese in this healthy gratin.