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Narrow Results You've Selected: Recipe Saute Potato Remove all Source Saveur (60) 101 Cookbooks (1) About.com (1) Chubby Hubby (1) Coconut & Lime (1) Show all... Culinary Concoctions by Peabody (1) Girl Interrupted Eating (1) Habeas Brulee (1) Just Hungry (1) Los Angeles Times (1) Natalie's Killer Cuisine (1) Pantry Raid (1) The Noshery (1) Vanilla Sugar (1) Whats 4 Eats (1) lesleytellez.wordpress.com (1) Difficulty Easy (47) Medium (25) Course Soups & Stews (28) Main Course (19) Side Dish (18) Breakfast/Brunch (9) Appetizers (6) Show all... Salad (1) Cuisine American (31) French (7) Eastern European/Russian (6) Italian (6) Central/South American (3) Show all... German (3) Japanese (3) Spanish/Portuguese (3) Asian (2) English/Scottish (2) Indian (2) Cajun/Creole (1) Caribbean (1) Chinese (1) Classic (1) Greek (1) Irish (1) Jewish (1) Mexican (1) Middle Eastern (1) Moroccan (1) Scandinavian (1) Southern/Soul Food (1) Thai (1) Season Fall (30) Winter (27) Summer (9) Spring (6) Occasion Easter (6) Christmas (5) Thanksgiving (3) 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 = "Main Ingredient:Potato"; var omni_prop8 = "Topic:Recipe,Technique:Saute,Main Ingredient:Potato"; var omni_pageName="saveur:"+omni_prop12; 04/14/2013 Brigtsen's Scallops with Sweet Potato Purée and Onion Marmalade The sweet potato purée and onion marmalade enhance the natural sweetness of scallops in this recipe by New Orleans chef Frank Brigtsen. Issue #155 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 03/08/2010 Seafood Chowder This is the chowder served at the Esquire Restaurant, a 54-year-old diner near Halifax, Nova Scotia. Donna Rogers, a reader from Bedford, Nova Scotia, wrote about this soup as part of our SAVEUR 100 list in our January 2010 issue. Continue... Issue #126 03/08/2009 Truffled Gnocchi with Peas and Chanterelles These pillow-soft gnocchi come from Boston’s Sportello. Issue #119 02/21/2010 Hungarian Goulash The recipe for this hearty, savory soup comes all the way from the village of Bony, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor. Continue... Issue #118 02/17/2009 Skirt Steak with Artichoke and Potato Hash This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California. Issue #118 01/05/2009 Whole Roasted Red Snapper Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel. Issue #117 02/17/2010 Spiced Chicken and Chickpea Stew This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid. Continue... Issue #116 10/10/2008 Skillet-Cooked Potatoes and Cheese This rich Auvergnat specialty, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak. Issue #115 09/07/2012 Smoked Trout Hash A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. This recipe was developed by Hunter Lewis for our Breakfast Issue. Issue #114 01/09/2010 Home Fries Boiling the potatoes ahead of time and letting them cool completely allows them to cook faster and brown better. Continue... Issue #114 09/13/2008 Potatoes O’Brien This recipe gives color and kick to a skillet of fried potatoes. Issue #114 09/13/2008 Roast Beef Hash This savory hash transforms leftovers into an elegant breakfast. Issue #114 05/08/2008 Russian Salmon Soup (Ukha) This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990). Issue #112 02/29/2008 Borscht This classic beet soup is traditionally served with savory pastries called pirozhki. Issue #110 02/12/2008 Tibetan Beef and Potato Stew In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet. Issue #109 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 04/01/2007 Don’s Homemade Hash Made with naturally preserved corned beef, ham, and potatoes, this dish exemplifies the delights of diner food. Issue #101 04/01/2007 Christine Galanis’s Greek-Style Vegetables Loaded with vegetables, this Greek-American concoction is an everyday sort of side dish. Issue #101 01/16/2008 Potato Ravioli with Chanterelle Mushrooms (Kartoffelteigtaschen mit Pfifferlingen) These delicious ravioli get their gently chewy consistency from a dough that's made of boiled potatoes. Issue #96 « Previous 1 2 3 4 Next »