28
results
Narrow Results
You've Selected:
Potato
Bake
Winter
Saveur
Difficulty
Easy (18)
Medium (9)
Hard (1)
Course
Side Dish (14)
Main Course (13)
Appetizers (2)
Breakfast/Brunch (1)
Soups & Stews (1)
Cuisine
American (8)
French (6)
English/Scottish (3)
German (3)
Eastern European/Russian (2)
Occasion
Christmas (6)
Thanksgiving (3)
Easter (1)
Topic
Recipe (28)

Advertisement
10/13/2009
Sauerkraut with Pork and Sausages
This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
Issue #124
11/10/2008
Iraqi-Style Beef and Vegetable Stew
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Issue #116
02/04/2009
Salmon Tartare on Potato Crisps
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
Issue #112
08/30/2007
Shepherd's Pie
Shepherd's pie is a hearty one-pot meal sure to satisfy even the hungriest bunch.
Issue #98
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
01/16/2008
Baked Carp with Sour Cream Sauce (Rácponty)
Carp's meaty flesh stands up well to the bacon and sour cream sauce in this dish.
Issue #96
09/04/2007
German Potato Pancakes
Crisp, browned potato pancakes are a popular side dish at Milwaukee's famed fish frys.
Issue #95
01/28/2008
Cornish Pasties
In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included.
Issue #93
01/28/2008
Fish Pie
This hearty and rich fish pie is more of a casserole than a "pie".
Issue #93
10/23/2007
Du-Par's Steak Pot Pie
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
Issue #90
12/15/2005
Shredded Beef with Mashed Potatoes
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
Issue #79
12/17/2007
Viennese Christmas Goose
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
Issue #71
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
03/12/2007
Cabbage and Bacon Pie
In Ireland, the term bacon is used loosely; the meat in this Irish casserole is actually ham.
Issue #65
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
10/30/2007
Potato Knishes
This is our take on the classic from a famous knish bakery in New York City.
Issue #57
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
10/03/2001
Meat and Pastry Casserole
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Issue #47
« Previous 1 2 Next »