Crisp on the outside, tender on the inside, and pretty damn indulgent through and through.
This classic, hearty, homey dish—just like something your grandma used to make—is the perfect one-pot meat and potatoes meal.
This New England clam chowder recipe, put simply, is a classic. No other way to say it, no other way to make it.
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.
Hey, ‘member those mushy mashed potato cakes mom used to make from leftovers? Yeah, well, these are nothing like them.
Pillowy little poufs of potato-y perfection from the ultimate authority in Italian cooking. (No, not your nonna. The Silver Spoon.)
Served in every beer hall in eastern France, choucroute garnie is the hot dog and sauerkraut dish of Alsace. To which we say, oui!
These unconventional latkes are gonna rock your world. They’re lovely at all times of day and on all occasions.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
Yeah, yeah, we know. You don’t need a recipe for Yukon golds, butter, milk, and salt. Or so you think. Try this and get back to us.
These lovely latkes are crisp without, creamy within, and sweet throughout thanks to the dulcet tones of sweet potatoes and apples.
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