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Potato-Ramp Soup

Courtesy of Chef Nicholas Leiss, Farms2ChefsTable blogger This recipe is a play on the classic vichyssoise. Traditionally served cold, this potato-ramp version can be served hot as well. It’s perfect

Eating Purple: Boost Your Health

THE VIOLET END OF THE SPECTRUM is the most powerful wavelength of all the visible colors, so scientifically and psychologically it’s not surprising that the color has developed quite a coveted

A Potato Is A Potato Is A Potato

THE POPULARITY OF THE HUMBLE POTATO has waxed and waned with varying degrees of drama over the course of its 2,200-year history. It was revered in ancient Peru, where slices

Potato and Toussaint Tart

Agnes Devereux, The Village Tearoom This delicious tart is dense with potatoes cooked in cream and herbs and redolent of Toussaint cheese. It was inspired by an après ski tart

Tu Dou Si

Spicy Shredded Potatoes Eliot Gee Following is an adaptation on the versatile tu dou si—spicy shredded potatoes. Much of the pleasure of Chinese peasant cooking is its adaptability. My recipe

Local Flavors in Rural Hunan

THERE’S A DAMP heaviness to the morning air as the sun struggles to pierce the haze over Soviet-era buildings. A wheezing flatbed truck stops periodically along Old Bridge Street, a

German Potato Soup

Marianne Olive, Sour Kraut Serves 8-12 Ingredients 1/2 pound smoked bacon, chopped 1 stick butter 1 dozen Yukon Gold potatoes, peeled, diced 6 carrots, diced 2 leeks, diced 3 stalks

Potato Salad with Hen of Woods Saute

Chef Pierre-Luc Moey, Oriole 9 Serves 4-6 Ingredients Potato salad 3 pounds starchy potatoes, such as Arcadia, Gold Rush or Yukon Gold, peeled and sliced into chunks 1 cup extra

Potato Dumplings

Otto Bier Ingredients 6 large potatoes, unpeeled 1/3 cup flour 1/2 teaspoon salt 2 eggs, beaten chopped parsley (optional) Method Boil potatoes until tender (about 20 to 30 minutes). Drain

Potato Pancake (Frisco)

Chef Raul Rivas, Le Baron Restaurant Ingredients 1 pound starchy potatoes, such as Yukon Gold or Carola 1 pound yucca 8 ounces yellow or Spanish onion, minced 2 ounces Parmesan

Russian Potato Salad with Pickles

Reprinted from Mastering the Art of Soviet Cooking: A Memoir of Food and Longing Serves 6 Ingredients For salad: 3 large boiling potatoes, peeled, cooked and diced 2 medium carrots,

Hudson Valley Restaurant Week is back this April 8-21!