In the Massachusetts suburbs, we didn't acknowledge differing styles from Rhode Island or Maine. To us, clam chowder was always a cream-based wonder, briny with clam liquor, smoky with bacon, and containing, ideally, a high ratio of fresh clams to potato chunks.
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
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.
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
If Plato had imagined hash browns, they'd have been rösti: good potatoes coarsely grated, pressed, and fried.
Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bűche de Noël, as well as traditional French shortbread cookies.
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