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cooking.nytimes.com
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
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Classic potato salad gets an update with sour cream and red wine vinegar.
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This banana bread recipe uses chickpea flour and plain, fat-free yogurt, as well as mashed sweet potato for a new spin on a classic quick bread.
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Tender, crisp-edged home fries start their lives as baked potatoes, either fresh-made or leftovers. That's the secret to their texture.
Ingredients: potatoes, butter, onion
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Cooked potatoes are the key to this moist chocolate torte. If you do not have a potato ricer, you can substitute lump-free unseasoned mashed potatoes.
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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Red and green bell peppers, red potatoes, corn and kielbasa swim in a creamy base in this easy, thick chowder.
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Let your Instant Pot® quickly soften yams and potatoes for the topping and saute the beef and vegetables to make a winning shepherd's pie.
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Get Sunny's Warm German Potato Salad Recipe from Food Network
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Ground beef, potatoes, and canned vegetables combine to make a quick and filling soup.
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Get Crayfish Sushi Recipe from Food Network
www.chowhound.com
Taking gnocchi to the next level with chestnut flour and a creamy cheese sauce.