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These are a less fattening take on an extremely popular take-out side dish available at the local shawarma stands.
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Get Roasted Baby Potatoes with Rosemary Recipe from Food Network
Ingredients: potatoes, cloves, olive oil, rosemary
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A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.
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Roasted mushrooms, potato, and sunchoke (Jerusalem artichoke) are mixed with mushoom stock in this vegan bisque.
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A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
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Get New England Clam Chowder Recipe from Food Network
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Chef John's beautiful side dish casserole features thinly sliced veggies with chicken broth, fresh thyme, Parmigiano-Reggiano cheese, and creme fraiche.
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Monterey Jack or Fontina cheese are good substitutes for the Tetilla here.
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Light and fluffy mashed potatoes make a deliciously light and fluffy potato salad. With hard cooked eggs, sweet pickles, and sweet onion, this dish is sure to be a summer favorite.
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Creamy mashed potatoes are piped into rosettes and baked into duchess potatoes, an elegant appetizer or side with crispy golden brown peaks.
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Throw this stew together before leaving for work — and a comforting pot of tender meat will be waiting for you when you get home.
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Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual mayonnaise in favor of a Champagne vinaigrette.