Dude food with demolish-the-entire-panful-while-standing-at-the-counter allure. Gentlemen, grab some napkins.
A sesame-seeded bun, a beguilingly spiced burger, and chunky potato wedges with mayo for dipping and dousing. Napkins, please.
We don’t even like veggie burgers. We swear. Well, except for this deliciously irresistible, soulfully satiating riff on mushroom and barley soup.
This recipe turns out obscenely aromatic, ridiculously moist spuds the likes of which you ain’t ever seen before. And you thought potatoes were boring.
Before you roll your eyes and mutter, “Do I need another mashed potato recipe?” we suggest you try these simple, sinful, pleasingly chunky smashed spuds. The answer, you’ll find, is yes.
A precursor to hash browns, pan boxty is shamelessly simple and flagrantly frugal. Can’t say as we’ve improved any on this Irish classic.
No mere mash, this creamy potato puree owes its uber velvetiness to indecent amounts of butter and cream. Oh yeah.
One way to down your sweet potatoes? Drown them in butter, sugar, bourbon, and maple syrup. It’s The Southern Way. And we can’t say we have a problem with this.
We used to get our gratins and scalloped potatoes confused. But then we figured out that gratins contain cheese, while scalloped call for just milk or cream. Guess which one we prefer?
The defining aroma of an Atlantic boardwalk comprises three things: salty sea air, peanut oil, and Old Bay. You’ll find two out of three in these fries. Not bad.
This salad recipe–a great segue between winter and spring–is filled with cubes of roasted sweet potatoes, wedges of onions, and a sprinkling of feta on top of earthy spinach.
This old-timey gratin comforts with everything one could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. Gigondas optional.
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