I love potatoes, probably every kind imaginable. I do like to cook with real potatoes and I have a number of recipes on my blog but sometimes I like to use “convenient” foods to make my life easier, especially when I am entertaining a crowd. Serve these potatoes for brunch or with a nice turkey … Continue reading
Another spicy Korean “jang” dish using a fermented soybean-based condiment, gochujang, to flavor tiny yellow potatoes. My meatballs turned out so well that I was anxious to try another recipe. This is another great recipe from the Milk Street Magazine which I have tweaked a little! Hard to quit eating these very flavorful potatoes. I … Continue reading
This tomato-based red rice is a popular side to serve with many Mexican dishes. It’s very easy to make ahead and reheat when you need to serve it. Served with Spicy Mexican Refried Beans and Chicken Chimichangas – Baked…
Doesn’t this combination sound good? These latkes are both savory and sweet and served with a tangy buttermilk sauce, creamy sriracha sauce or a horseradish cocktail sauce. When I was growing up my Dad made potato pancakes out of a box (would you believe) to go with Sauerbraten and all the fixins’. Now, I not … Continue reading
Colcannon comes from the Gaelic term “cal ceannann” which means white-headed cabbage. The Irish tradition is to serve this as the main dish for Halloween festivities and is known as “Colcannon Night”. The introduction of this classic potato and cabbage dish in America has been served more commonly on St. Patrick’s Day. I looked at … Continue reading
All good Mexican meals need a side of refried beans, not just from the can but “kicked up”. This recipe originally came from Chef Rick Bayless (whose specialty is Mexican), and then adapted from fellow cook Josette @ thebrookcook. I further adapted Josette’s recipe and you can go here https://thebrookcook.wordpress.com/?s=refried+beans for her original recipe. … Continue reading
I love hasselback potatoes and I love my new hasselback potato slicer. Makes my life easier and more importantly safer when I use this neat kitchen gadget. I first tried it with russet potatoes which is the best potato gratin dish I have ever eaten. This recipe was in one of my last issues of … Continue reading
These potatoes are creamy with a crispy edge and were a perfect side for my holiday ham dinner. For some time I have been wanting to make “hasselback” potatoes or a fancy way to make baked potatoes. Hasselback potatoes were first created in 1953 by Leif Elisson who was a trainee chef in Stockholm and … Continue reading
Even though it is after Thanksgiving I had to share this “new favorite” dressing. This would make a great side not only with turkey but ham – think holiday dinners! It is my fourth dressing/stuffing recipe and my second one with sausage. Besides sausage this recipe has cranberries and apples in it and I also … Continue reading
Does this recipe say summer, or what! This is a favorite Italian pasta dish loved by many and Marcella Hazan said no single dish is more delicious in the entire Italian pasta repertory. I certainly can see why and you will too if you make it. This recipe uses a method of preparing pasta with … Continue reading