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cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Impress your guests with this signature appetizer recipe from the legendary Four Seasons restaurant.
cooking.nytimes.com
This is a simple way to put an enormous amount of flavor on a plate, and it is particularly delicious with roast chicken — or as a side dish for slab-bacon tacos with burned scallion crema (Drizzle a little of the crema onto the potatoes just before serving, as if to recall the aioli served with patatas bravas in Spain.) As always when using paprika, smoked or plain, if you can’t recall the last time you did so, it is time for a new jar All spices go stale
www.allrecipes.com
Twice-Baked Sweet Potatoes are very do-ahead. If you find yourself in a pre-feast frenzy, skip spooning them back into the sweet potato cups and just warm the puree and serve it as is.
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This recipe bakes up bubbly, savory and delicious.
www.allrecipes.com
This is a very easy shepherd's (cottage) pie that's topped with wonderful garlic and Romano potatoes. You can change the ingredients to add almost anything you like. Kids love this, and it's even better after sitting for a day. You should have most of the ingredients on hand so no trips to the grocery! You can substitute any cheese for the Romano, as well.
www.foodnetwork.com
Food Network Magazine's recipe for traditional knishes.
www.allrecipes.com
Creamy potatoes au gratin are simply made with Gruyere cheese, heavy cream, and potatoes, plus a few jalapeno peppers just to jazz it up. It makes a nice side dish for a steak.
www.allrecipes.com
This is a simple cold German potato salad made with a creamy dressing, hard-cooked eggs and hot dogs. Great for a summer picnic.
www.chowhound.com
A classic creamy mushroom-potato gratin recipe.
www.allrecipes.com
Flavorful and filling pork chops simmered with green beans, potatoes in a tomato sauce.