Surely you’ve heard of potatoes roasted in duck fat? Same basic principle—and unspeakable loveliness—applies here.
So good even a non-cauliflower-eater will change his or her mind. That’s what folks are saying about this recipe.
It’s remarkable what you can do with a can of beans. Here it’s transformed into a pretty classy purée (aka poor man’s hummus).
Shame we didn’t have these little lovelies on our plates when we were being admonished by our parents to “Eat your veggies!”
This eggplant Parmesan isn’t exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
Looking for an excuse to invite folks over? Here it is. Less than 10 minutes from start to wipe-the-creamy-dip-from-your-lips finish.
Yep. We smoked, pickled, and fried these spuds. And we’ve no regrets. David divulges—and indulges—all in this blog post.
C’mon, potato salad mavens. We’ll show you our fave potato salad stir-ins if you show us yours.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
As far as pickles are concerned, these are pretty instant in terms of gratification, pretty complex in terms of satisfaction.
Hey, ‘member those mushy mashed potato cakes mom used to make from leftovers? Yeah, well, these are nothing like them.
Quickles. It’s what we call pickles that can be made in mere minutes without the usual canning. (Quick. Pickles. Get it?!)
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