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Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes
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Get Jalapeno Corn Cuffins (Cupcake-Muffins) Recipe from Food Network
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Get Skordalia (Greek Potato and Garlic Dip) Recipe from Food Network
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The tilapia steams atop a fragrant nest of tomatoes, wine and rosemary, leaving you with a perfectly moist fish.
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The peanut butter drizzle on top is totally optional, but highly encouraged.
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Get Salted Bourbon Caramel Milkshake Recipe from Food Network
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Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
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Get Orange-Cranberry Bundt Cake Recipe from Food Network
cooking.nytimes.com
In a modern world of Cinnamon Hot Pockets and Pecan Pie Pringles, apple-picking is one of the few agricultural rituals we can all still get our hands into This cake — a classic from 1973 — is a godsend to anyone who has overloaded at the pick-your-own orchard or overbought at the farmers’ market Like many simple cakes, this one uses neutral oil that lets the fruit flavor come through, rather than show-offy butter.
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This sweet potato pie has a rich texture and delicate blend of spices. This southern delicacy is easy enough for beginners to make.
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This recipe is by Jane Sigal and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Kids Can Make: Healthy Cheesy Crackers Recipe from Food Network