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cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network
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A yummy casserole with the delicious flavor of New England style clam chowder. Easy to make and very hearty. A great weeknight supper.
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This is an easy sweet potato side dish with pecans and cornflakes!
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Brown mustard potato salad with hard-boiled eggs and sweet relish is close to the traditional recipe with a slight twist.
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A classic potato-leek soup recipe.
Ingredients: fat, sugar
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Crunchy potato chips are a game changer in this classic sandwich.
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Baked sweet potato wedges are tossed in a rosemary and olive oil blend creating a colorful and tasty side dish.
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A big baked potato topped with sauteed mushrooms and a dollop of yogurt is a filling, easy meal after a long day at the office or before a game. Speed up the cook time by starting in the microwave!
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Traditional Swedish potato dumplings have a bit of cooked salt pork and onion inside. They're a great way to use leftover mashed potatoes.
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A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.
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Stir your leftover sweet potatoes from the holidays into a nicely spiced, quick bread batter dotted with pecans for a sweet treat for breakfast or snacks.