We’re continuing our season long Fall Fest 2011, which welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. First up was the classic fall favorite, apples, and now we’re discovering the creamy wonder of potatoes.
Creamy, cheesy or crispy, potatoes seem to be delicious just about any way they are cooked, making them the perfect fall comfort food. Laura Calder’s Pommes De Terre a la Boulangere: Potatoes a la Bakery is a prime example of this warming fall favorite. It features layers of buttery potatoes and onions in a casserole dish, topped with thyme leaves then baked until crispy.
Continue Reading Fall Fest: Cozy Up With In-Season Potatoes
This Irish favorite has become a favorite of mine, too. I’ll just go out on a limb and say that I’d be happy eating mashed potatoes every single day of the year if I let myself. And this delicious Colcannon, complete with the earthy flavors of kale and the creamy addition of butter and cream, makes a wonderful side dish when served with pork tenderloin, beef, and especially roasted chicken.
Continue Reading Matt’s Creamy Colcannon with Kale
Thanksgiving Turkey Cake -- An awesome WOW from Chow
Linkage we’re into — Extreme Home Thanksgiving Edition:
* Meat the Infamous Thanksgiving Turkey Cake — Savory Layer Lovers Unite! [Chow]
* Behold, the BEER CAN TURKEY — Crack a cool one and fire up the grill! [Food2]
* Extreme Pumpkin Pie Recipe — Triple the terror; grab your Cool Whip [Extreme Holiday Ideas]
Not convinced? Get our chefs’ best traditional and updated recipes and ideas at Thanksgiving Central.
Which Thanksgiving recipe are you LEAST likely to serve up on your table this year?
More Thanksgiving on Devour the Blog here.
And you thought baking them once tasted good...
I’m going to let you in on a little secret: I could sit down to a meal of twice-baked potatoes and nothing else. Something about that cheesy, moist mashed potato inside a crispy potato skin sends me over the top. However, common sense (and the voice of my mother) tells me that’s not the wisest meal choice — I should have some balance! Ok, so a twice-baked potato with some delightful steamed veggies or a green salad? Now we’re talking.
Continue Reading Matt’s Twice Baked Potatoes
Michael Symon's Duck Fat Roasted Potatoes
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
Potatoes are a blank canvas—the possibilities are endless. They can be healthy (boiled or baked), rich (mashed with generous amounts of cream and butter) and anything in between. Michael Symon, host of Cook Like an Iron Chef, chooses to go decadent. What does he use to make simple roasted potatoes Kitchen Stadium-worthy? Duck fat, of course!
Continue Reading Summer Fest: Potatoes, Iron Chef-Style