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09/14/2011
Roasted Potatoes
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Issue #141
10/21/2010
Sage Mashed Potatoes
As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.
Issue #133
10/13/2009
Sweet Potatoes in Syrup with Guava
This sweet and citrusy dish can be served as a side or as a dessert.
Issue #124
03/09/2009
Potato Purée
The key to the dish is to keep the potatoes hot as you mix in so much chilled butter—a pound for every two pounds of potato—that it takes vigorous and constant stirring to keep them smooth and silky.
Issue #119
10/10/2008
Whipped Mashed Potatoes with Celery Root
Celery root adds a deep, earthy backbone to this potato recipe.
Issue #115
10/09/2008
Whipped Potatoes with Garlic and Cheese
Cantal cheese, a pungent, aged cows' milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character.
Issue #115
07/18/2008
Mashed Potatoes
When preparing these potatoes, use a ricer to create a luxuriously smooth texture.
Issue #113
10/02/2007
Yams with Ginger and Scallions
In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.
Issue #106
08/29/2007
Potato Gratin
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
Issue #98
08/29/2007
Squash Gratin (Gratin de Courge)
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
Issue #98
03/12/2007
Colcannon
Enjoyed year-round, colcannon is particularly associated with Halloween night, the eve of the Celtic new year.
Issue #91
12/06/2005
Vermicelli Pilaf
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Issue #77
12/02/2005
Potatoes Stewed with Paprika and Chorizo
In making this dish, cooks in Rioja traditionally crack the potatoes apart with their hands instead of cutting them, a process said to release just enough starch to thicken the sauce.
Issue #75
10/13/2005
Potatoes Baked in Milk and Cream
You can smell the milk and cream turn from sweet to savory as this dish bakes.
Issue #68
10/24/2007
Stuffed Potatoes
Russet potatoes are the best for this dish because their cooked flesh is dry and fluffy when mashed and their sturdy skin crisps when baked.
Issue #66
11/19/2007
Sweet Potato Tipsy
This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960).
Issue #62
04/11/2007
Fried Potatoes with Chile Paste
This recipe uses a simple chile paste to add a flavorful twist to ordinary potatoes.
Issue #58
10/30/2007
Potato Purée
Use waxy potatoes for this Tuscan purée.
Issue #54
10/17/2007
Sister Mildred's Creamed Potatoes
This dish, named after a now deceased member of the Sabbathday Lake community of Shakers in New Gloucester, Maine, may also be made with leftover boiled potatoes.
Issue #50
10/30/2007
Chive Mashed Potatoes
You can use a mix of dense, waxy potatoes like chaleurs and floury russets for this hearty mash.
Issue #49
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