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Chili powder, curry powder and coriander seeds are the secret for the zip in these low-calorie potato skins. And so simple to make. Baked potato skins are dipped in olive oil, dusted with spices and baked until crispy and memorable.
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At Butcher and Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, but incredibly tasty vegetarian sandwich, called a sabich, with vegetables, hummus, house-baked pita, and herbs from a garden right behind the restaura
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This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!
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Ranch dressing, pepperoncini peppers, pickle relish, and olives give this potato salad its distinct flavor.
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A recipe for a classic Hanukkah starter of pan-fried potato and onion pancakes.
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A potato pancake recipe that's a bit soft, a tad crunchy, and has just the right amount of grease.
Ingredients: potatoes, onion, eggs, matzoh meal, salt
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This 30-Minute Potato Breakfast Bowls recipe is courtesy of Lori Rice, a part of the U.S. Potato Board's Potato Lovers Club Program.
cooking.nytimes.com
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally
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Get Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons Recipe from Food Network
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This recipe for pretzels uses traditional Irish soda bread dough instead of a yeast based dough. It's quick and works great! These pretzels come out great, just like the street vendor type.
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Get Okonomiyaki Recipe from Food Network
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Potato leek soup filled with Colby-Monterey Jack cheese is sure to become a weeknight favorite in your family this fall and winter!