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Narrow Results You've Selected: Recipe Bake Potato Easy Remove all Source Saveur (29) A Dash of Sass (1) California Walnuts (1) Coconut & Lime (1) Girl Interrupted Eating (1) Show all... Jamie Oliver (1) Martha Stewart (1) My Last Bite (1) Natalie's Killer Cuisine (1) Nibbledish (1) Radiogastronomy (1) Simply Recipes (1) Technicolor Kitchen (1) The Comfort is Always Here (1) The Daily Spud (1) The Good Mood Food Blog (1) justcookit.blogspot.com (1) lisa is cooking (1) Course Side Dish (22) Main Course (13) Appetizers (6) Breakfast/Brunch (3) Soups & Stews (3) Show all... Bread (1) Dessert (1) Salad (1) Cuisine American (25) French (7) English/Scottish (4) Southern/Soul Food (3) German (2) Show all... Italian (2) Scandinavian (2) Central/South American (1) Classic (1) Eastern European/Russian (1) Gluten-Free (1) Greek (1) Irish (1) Jewish (1) Kid-Friendly (1) Mexican (1) Season Winter (27) Fall (26) Summer (4) Spring (3) Occasion Thanksgiving (6) Christmas (5) Backyard BBQ (2) Easter (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Easy"; var omni_prop8 = "Topic:Recipe,Technique:Bake,Main Ingredient:Potato,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 09/11/2012 Twice-Baked Potatoes 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 11/18/2010 Kartofl Knish (Potato Knish) We learned about these miniature savory knishes from Bucharest home cook and kosher caterer Silvia Weiss. Issue #134 10/16/2010 Galette de Pomme de Terre (Potato Galette) This crusty potato cake is inspired by the one served at L'Ami Louis. Continue... Issue #133 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 05/29/2012 Lamb Salad Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette. Issue #123 02/03/2010 Lamb Navarin We based our version of this French lamb stew on a recipe used in courses at the French Culinary Institute in New York City. Continue... Issue #123 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 04/02/2007 Christine Galanis’s Greek-Style Vegetables Loaded with vegetables, this Greek-American concoction is an everyday sort of side dish. Issue #101 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 Fish Pie This hearty and rich fish pie is more of a casserole than a "pie". Issue #93 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 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 10/24/2000 Potatoes with Sautéed Horn of Plenty Chanterelles Horn of plenty chanterelles, also known as trumpets of death, aren't true chanterelles, but are classified as chanterelloid, or chanterelle-like, fungi. Issue #36 12/12/2007 Jansson's Temptation This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly. Issue #23 « Previous 1 2 3 Next »