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cooking.nytimes.com
Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).
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Shrimp and sweet potato soup, made with diced tomatoes with green chile peppers, is a spicy, all-in-one meal for lunch or dinner.
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Ham and potato hash, a perfect side dish for fried eggs. Easy to cook, and a great way to use up leftover ham.
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Get Potato, Tomato, Corn and Basil Salad Recipe from Food Network
cooking.nytimes.com
This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick Make this the morning you plan to serve it and let it marinate at room temperature all day long
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Mix apples and blue cheese together for a tasty combination of sweet, creamy, salty, and tangy. Toss them into potato salad and you'll have a terrific addition to any picnic, cook-out, or barbeque.
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Serve latkes topped with applesauce.
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A hearty old-style Italian dish, New York City style, has browned chunks of sausage, potatoes, red and green peppers, and onions baking together with wine and seasonings.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Have dessert for dinner when you make sweet potato casserole topped with a buttery pecan crumble. Serve at Thanksgiving and Christmas!
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This recipe combines red skin potatoes, dill, mayonnaise, Dijon mustard, and red wine vinegar to create a delicious creamy, tangy potato salad.
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This mayonnaise-free potato salad has the added bonus of blue cheese and chives folded in at the end. It is a flavorful picnic food or side dish.