Cheese Fondue With Fried Bread
For this recipe, it’s important that the wine mixture doesn’t get too hot or your cheese will separate and curdle.
French Bistro Salad
Hard-boiled eggs add richness to a salad, launching it into salad-as-a-meal territory. For a slightly runny yolk, a cold-from-the-fridge large egg will be perfect when boiled for about 7 1/2 minutes, then chilled.
Giving the parcooked potatoes a good shake in the pot creates a fuzz-like coating that transforms into a crispy crust once coated in oil and roasted at high heat.
Easy Entertaining: Lynda Reeves’ Perfect BBQ
Get our publisher's tips on hosting the perfect summer BBQ.
British-Style Jacket Potato
This British gastro-pub favorite is an easy one-dish main that uses handy pantry staples to delicious effect. Brimming with baked beans and a quick homemade sharp cheddar sauce, this comforting and filling “meal in a jacket” is as delicious as it is nutritious.
Fennel & Potato Gratin Recipe
A comforting fall or winter dish.
Elk Pierogies Recipe
Game meat adds a new twist to pierogies.
Lamb Rack Roasted Pink Recipe
A rack of lamb with mustard and rosemary.
Chocolate Potato Crisps Recipe
A savoury recipe from a Copenhagen restaurant.
Potato Latkes Recipe
Traditional Jewish fried potato pancakes.
Potato Chocolate Cake Recipe
An delicious dessert using potatoes.
Potato & Turnip Terrine Recipe
P.E.I. chef Gordon Bailey's layered, baked dish.
Potato Salt Cod Brandade Hors D’Oeuvres Recipe
P.E.I. chef Gordon Bailey's salt cod purée.
Potato Risotto Recipe
P.E.I. chef Gordon Bailey's vegetarian risotto.
Potato & Oyster Soup Recipe
P.E.I. chef Gordon Bailey's classic seafood soup.