Potatoes
1358 recipes found
Turkey Hash With Lemon Chili Mayonnaise
Sautéed Flounder With Green Beans and Potatoes
Frank Stitt opened the Highlands Bar and Grill on a gritty street corner in Birmingham, Ala., in 1982, when most of the city’s elite still took its meals in country clubs and restaurant dining meant flambéed everything at the Hyatt downtown. His was a Southern cuisine married to French technique, which meant it was plain and simple as much as it was the exact opposite. This recipe, which Stitt gave to The Times in 2013, is a marvelous example, elegant and refined.
Fish Veracruzana
Mashed Cider Sweet Potatoes
Fish Chowder
Wilted-Salad Soup
Baked Flounder With Moroccan Spices
Roast Haddock Fillet With Scalloped Potatoes
Smoked Trout Frittatas
There isn’t much in the way of food that tart, citric, sometimes spicy and often refreshing Austrian rieslings can’t handle with aplomb. Spring’s challenges, like artichokes, asparagus and salads, would not daunt them. Nor would eggs. In fact, the whiff of sulfur up front in some of the wines suggested eggs.Here’s a simple brunch or lunch preparation suited to entertaining. Individual frittatalike mixtures, inspired by the Spanish tortilla of eggs, potatoes and onions, with the addition of smoked trout, are baked, not fried. They can be made up to an hour in advance and reheated or even served just warm. A salad is all that’s needed alongside, and do not hesitate to toss in some asparagus or artichokes.
Fish Cakes With Potatoes
Codfish Cakes
Smoked Trout Hash With Tomatillo Salsa
Roasted-Pear-Potato-and-Watercress Puree With Toasted Walnuts
Scallops With Leeks, Mushrooms And Potatoes
Sauteed Potatoes With Onion
Layers of Potatoes And Smoked Mozzarella
This dish can be prepared ahead and frozen for two weeks or refrigerated for two days. The smoked mozzarella provides strong flavor; the plain mozzarella, delicate. Yukon gold potatoes are not required, but they have a wonderful color.
Purée de Pommes de Terre à la Truffe
Pommes Maxim
Philippe Boulot's Whipped-Potato-And-Wild-Mushroom Napoleon
Seared Green-Bean Salad
Mashed Potatoes And Cabbage
Roast Potatoes And Squash
Potato, Sage and Lemon Zest Focaccia
There are a lot of focaccia styles out there. There are thick and fluffy ones, loaded with toppings, and crispy, oily ones with a minimalist sprinkle of salt. Then there’s everything in between. I decided to stick to this middle ground and bake up something that had crisp edges while still being light and soft in the center. Baking the focaccia in a cake pan, a trick I learned from the Los Angeles chef Nancy Silverton, does just that. It encourages the exterior of the loaf to turn crunchy as it absorbs heat from the sides of the pan, while allowing the dough to rise nicely in the middle. A cake pan also made for a nice-looking, gently domed loaf, more evenly shaped than the flatter, hand-pressed focaccias I’ve made in the past.