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12/10/2012
Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs.
Issue #152
09/11/2012
The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins.
Issue #150
09/11/2012
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
Issue #150
09/04/2012
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
Issue #150
09/14/2011
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
12/20/2010
This recipe comes from chef Michel Richard of Citronelle restaurant in Washington, D.C. Richard recommends serving the Tater Tots, which he also calls "spuddies" with steak.
Issue #135
11/18/2010
We learned about these miniature savory knishes from Bucharest home cook and kosher caterer Silvia Weiss.
Issue #134
10/21/2010
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
10/16/2010
This crusty potato cake is inspired by the one served at L'Ami Louis. Continue...
Issue #133
10/16/2010
The secret to the stellar bistro fries? Duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor. Continue...
Issue #133
08/29/2010
The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.
Issue #132
09/19/2011
This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts.
Issue #131
04/12/2010
Stir-fried shredded potatoes are a popular dish in homes and restaurants all over Beijing.
Issue #129
10/13/2009
This sweet and citrusy dish can be served as a side or as a dessert.
Issue #124
07/13/2009
Stirring in the parsley, radishes, scallions, and celery at the last minute, after the potatoes have cooled, ensures a crisp, tangy salad.
Issue #122
07/13/2009
A brief rinse under cold water rids raw potato chips of excess starch that might otherwise cause them to stick together in the frying oil.
Issue #122
07/13/2009
Most mandolines come with a julienne attachment that will produce perfect, quick-frying shoestrings every time.
Issue #122
04/28/2010
A hearty German potato salad like this one makes an ideal accompaniment for smoked brisket. The dish is a legacy of German immigrants who settled in Central Texas. We featured it in our special Texas issue (June/July 2009).
Continue...
Issue #121
03/09/2009
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
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