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Classic green bean casserole is topped with mashed potatoes, toasted under the broiler, then topped with French fried onions.
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This recipe combines red skin potatoes, dill, mayonnaise, Dijon mustard, and red wine vinegar to create a delicious creamy, tangy potato salad.
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Have dessert for dinner when you make sweet potato casserole topped with a buttery pecan crumble. Serve at Thanksgiving and Christmas!
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This mayonnaise-free potato salad has the added bonus of blue cheese and chives folded in at the end. It is a flavorful picnic food or side dish.
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"At every gathering these days, there will be a vegetarian," says Renato Poliafito. Stefania Rubicondo, a baker at Baked and its resident non-meat-eater, brought these wonderful individual pies.
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Jazz up a weeknight dinner with this sweet and savoury side-dish. Instead of marshmallows, coconut whipped cream is the surprise ingredient that replaces traditional butter to make the sweet potatoes light and fluffy.
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Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
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This beef and potato casserole is baked with a cheese sauce and mushrooms. It's a filling crowd pleaser!
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This thick and chunky soup is a great meal on a cold winter night! The ranch just gives it that little extra zing that is hard to put your finger on.
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This is a creamy, rich pureed soup. Try it with some fresh Italian or French bread, or garnish with croutons.
Ingredients: potatoes, onions, flour, butter, milk, parsley
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.