Search Results (500 found)
cooking.nytimes.com
Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart When Eric Ripert waves his wand, it emerges dressed for a holiday feast He poaches foie gras, not a chicken, in broth with vegetables
Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart When Eric Ripert waves his wand, it emerges dressed for a holiday feast He poaches foie gras, not a chicken, in broth with vegetables
Ingredients:
foie gras, yukon gold, celery, carrots, leeks, white turnips, chicken stock, red wine, ginger, truffle, chives
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Get Classic Mashed Potatoes Recipe from Food Network
Get Classic Mashed Potatoes Recipe from Food Network
www.chowhound.com
Nothing more than potatoes, butter, and broth.
Nothing more than potatoes, butter, and broth.
www.allrecipes.com
The fantastic flavor of this creamy Yukon Gold potato salad is created by peeling the potatoes and mixing in the rest of the ingredients while the potatoes are still warm.
The fantastic flavor of this creamy Yukon Gold potato salad is created by peeling the potatoes and mixing in the rest of the ingredients while the potatoes are still warm.
www.delish.com
Sage adds a savory note to sweet-potato casserole. Best of all: It can be made two days before the meal.
Sage adds a savory note to sweet-potato casserole. Best of all: It can be made two days before the meal.
cooking.nytimes.com
This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled A gratin dish is not necessary; try using a cast-iron skillet (For everything you need to know to make perfect potatoes, visit our potato guide.)
This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled A gratin dish is not necessary; try using a cast-iron skillet (For everything you need to know to make perfect potatoes, visit our potato guide.)
www.delish.com
The rib-eyes shine in this recipe but it's the potatoes that take center stage. First parboiled, then roasted with rosemary and olive oil, they become crispy on the outside while staying light, fluffy, and buttery inside.
The rib-eyes shine in this recipe but it's the potatoes that take center stage. First parboiled, then roasted with rosemary and olive oil, they become crispy on the outside while staying light, fluffy, and buttery inside.
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Get Herbed Potato Galette Recipe from Food Network
Get Herbed Potato Galette Recipe from Food Network
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Get Chive and Garlic Mashed Potatoes Recipe from Food Network
Get Chive and Garlic Mashed Potatoes Recipe from Food Network
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Get Walnut Sage Gratin Recipe from Food Network
Get Walnut Sage Gratin Recipe from Food Network
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Get Mashed Potato Skins Recipe from Food Network
Get Mashed Potato Skins Recipe from Food Network
cooking.nytimes.com
With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka’s pierogies are the epitome of satisfying northern Slovakian farm food Instead of the traditional sheep's cheese, she uses American cheese — a reminder of her move to the United States in the 60s — which melts into the potatoes She tops the pierogies with bacon as a treat
With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka’s pierogies are the epitome of satisfying northern Slovakian farm food Instead of the traditional sheep's cheese, she uses American cheese — a reminder of her move to the United States in the 60s — which melts into the potatoes She tops the pierogies with bacon as a treat