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This light, vinegar-based, herbed potato salad recipe is dressed with a Dijon vinaigrette and plenty of parsley, dill, and tarragon.
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Buttermilk baking mix is the foundation for this buttery, sweet cornbread.
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Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
cooking.nytimes.com
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top
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A classic cheesy potato pancake recipe. You'll need russet potatoes, canola oil, onion, paprika, onion powder, garlic powder, cheddar cheese, and green onions.
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Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.
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Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.
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Get 10-inch French Meat Pie Recipe from Food Network
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Get Barmouche's Potato Salad Recipe from Food Network
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Keep those good Thanksgiving feelings going after the holiday with this hearty turkey and rice soup.
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Get Breakfast Ricotta with Berries & Maple Syrup Recipe from Food Network
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Sweet honeydew melon makes a fresh and fruity beverage that will go great with all your Mexican dishes.
Ingredients: honeydew melon, ice, water, sugar