Replacing mayonnaise with yogurt in potato salad makes for a lighter, healthier dish. The tang of Ruffwing’s plain yogurt really adds to the flavor of this dish.
No one will ever suspect that these crunchy, salty chips are made from peels that were headed to the compost heap.
Yikes! Two days to fry a French fry? Yes, but the small extra step is worth the results, a crispy fry with a tender middle. Vegetable oil, with its high smoking point and flavor neutral profile, is the only choice for turning out the ideal fry. (By the way—yes! You do rinse the fries after the first frying to get rid of excess oil. Don’t skip this step!)
Fresh red skinned potatoes make up the crust that crowns this dish. Underneath the golden finish are meaty and richly-flavored chicken thighs bathed in a garlicky balsamic sauce. Thick slices of crusty bread are recommended to catch every last drop.
What is better: the refrigerator, the pantry, or somewhere else?
This flavorful dish, next to chicken or lamb, has a tendency to steal the show. Make extra for when the guests say, “More, please.” Why a combination of dried and fresh oregano? Dried is intense in flavor and can hold up in the heat of the oven. Adding fresh adds a bright minty flavor at the finish.
How much thought does anyone really put into this dinnertime basic? It may be simple but made with a little more thought they can be perfect. This technique eliminates the chance of ending up with pasty, glue-like mashed potatoes and rewards the extra effort with light and fluffy results.
A slow cooker is ideal for simmering these meaty little ribs cut from the chuck section. It’s a one-pot meal that frees you up to do other things leading up to dinnertime.
Start early. This needs an hour to cook.
For the crispiest, most tender latkes, use starchy potatoes like russets or Idaho.