2 tablespoons unsalted butter, more for greasing the pan 2 large leeks, trimmed and halved lengthwise 11/2 pounds peeled Yukon Gold potatoes 1 teaspoon kosher salt, divided 1/2 teaspoon ground black pepper, divided 2 thyme sprigs 1 cup heavy cream 1 fat garlic clove, finely chopped 1 bay leaf 1/4 teaspoon freshly ground nutmeg 3/4 … Continue Reading →
From “Macaroni & Cheese: Recipes From Simple to Sublime” by Joan Schwartz (Villard, 2001). Butter for baking pan 1/2 pound elbow macaroni 1 medium potato, peeled and sliced 1/2-inch thick, with slices cut into 11/2-inch strips Coarse salt 2 cups (8 ounces) coarsely grated Swiss cheese 3 eggs, lightly beaten 2 cups whole milk Freshly … Continue Reading →
3 pounds medium-size red potatoes Olive oil cooking spray 1/3 cup white or golden balsamic vinegar 1/4 cup extra-virgin olive oil 1/2 teaspoon sea salt 3 cloves garlic, minced Freshly ground pepper to taste 1/3 cup shredded Parmesan cheese 1/4 cup finely minced fresh basil 1/4 cup toasted pine nuts (optional) Place potatoes in a … Continue Reading →
2 tablespoons olive oil 1 pound red or white waxy potatoes, peeled and diced into 1/2 -inch pieces 1 medium leek, light green and white part only, finely chopped 1 small bunch baby spinach leaves 1 1/2 teaspoons finely chopped fresh thyme leaves 12 eggs Salt and freshly ground black pepper 2 tablespoons finely chopped … Continue Reading →
From “Bake Until Bubbly” by Clifford A. Wright. Instead of using a baking dish for the Shepherd’s Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust and bake it all in the oven for a skillet version that won’t dirty another dish. This rich, protein-filled dish … Continue Reading →
2 1/2 pounds Yukon Gold potatoes (about 8 medium) unpeeled and cut into 1-inch pieces 1/2 cup lowfat buttermilk 1/2 cup nonfat milk 4 tablespoons freshly grated Parmesan cheese Salt and pepper to taste 4 teaspoons butter, cut into pieces Place potatoes in a steamer basket fitted over a large pot of boiling water. Cover … Continue Reading →
From “Joan Nathan’s Holiday Cookbook” 2 pounds zucchini 2 large russet or baking potatoes 1 medium onion 3 large eggs Vegetable oil 3/4 cup matzo meal Salt and pepper Peel zucchini and grate all the way down to the seeds. Discard seeds. Squeeze out liquid. Peel potatoes and grate into zucchini. Remove the liquid. (An … Continue Reading →
Adapted from Bon Appétit 2/3 cup olive oil 1 tablespoon Dijon mustard 2 tablespoons chopped fresh thyme or 1 tablespoon dried 1 teaspoon salt 1 teaspoon ground black pepper 2 pounds white-skinned potatoes (about 4 large), peeled, sliced 1/4 -inch thick 2 large red onions, halved, sliced 1/2 -inch thick Nonstick vegetable oil spray Fresh … Continue Reading →
6 pounds unpeeled red-skin potatoes, boiled to barely tender 2 small to medium onions, grated 2/3 cup cider vinegar 1 heaping tablespoon dark mustard 1 teaspoon sugar 1/2 teaspoon celery seed Salt and freshly ground black pepper to taste 2 large stalks celery, cut into small dice 2 hard-cooked eggs, diced About 1 cup mayonnaise … Continue Reading →
Potato Salad With a Twist 2 pounds tiny white new potatoes or fingerling potatoes 1 cup plain low-fat yogurt 1/2 cup sliced green onions 1/4 cup lemon juice 1/2 teaspoon salt 1/2 teaspoon cumin seeds (optional) 1/4 teaspoon black pepper 2 medium red, yellow, or green sweet peppers, seeded and cut in bite-size strips 1 … Continue Reading →