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Recipe (54)
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11/06/2007
These crispy potato pancakes are equally delectable served with sour cream or applesauce.
Issue #107
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
02/04/2009
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
Issue #112
03/14/2002
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
Issue #21
04/14/2013
These crispy potato appetizers get a wonderfully tart flavor from dried mango powder.
Issue #156
02/16/2011
These savory snacks are terrific paired with sweet and tart tamarind chutney.
Issue #130
03/08/2009
This whimsical snack is served at New York's Blue Hill at Stone Barns.
Issue #119
06/14/2007
These croquettes can also be filled with chicken or tuna.
Issue #42
10/17/2012
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
Issue #150
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
11/19/2009
These colorful deviled potatoes make a festive hors d'oeuvre. With only six ingredients, these spuds are quite simple.
Does Not Apply
Source: Dianasaur Dishes
02/23/2011
This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano.
Issue #115
01/28/2008
Simple and delicious this fish cakes are made from mild tasting cod and mashed potatoes.
Issue #93
12/15/2005
This street vendor snack is popular all over northern India.
Issue #79
10/29/2007
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Issue #63
08/23/2005
Look for perilla leaves in Asian markets; if you can't find them, fresh mint makes a good substitute.
Issue #57
08/11/2005
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
Issue #56
12/12/2007
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
Issue #23
12/04/2000
Oysters in Japan are a cherished taste of the sea in early winter.
Issue #16
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