Artichoke and Potato Braise
/Baby artichokes are in season right now, but not for long, so use them while you can.
Read MoreThese recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Featured Recipes
Macaroni and Potato Salad
/This classic side accompanies many a Hawaiian blue plate special, which typically consists of a protein and this hearty, very simple salad. It is very high in fat and probably not good for you, but tastes like food you remember from childhood.
Garlic-Mint Potatoes
/These tangy/minty potatoes serve as ideal accompaniments to the baked stuffed trout.
Read MoreGarlic Mashed Potatoes
/Mashed potatoes are a given for Christmas dinner and these are creamy and full of flavour even with no butter, milk or cream. The answer is lots of garlic and a touch of truffle.
Read MorePotato And Fennel Gratin
/The slight licorice taste of the fennel is an excellent accompaniment to lamb.
Read MoreWarm Roasted-Potato Salad
/This recipe can also be served at room temperature.
Read MoreGrilled Potato and Cauliflower Curry
/This recipe is a perfect partner for my Grilled Bombay Chicken. I find that the vegetables grill better if they are pre-cooked.
Read MoreMustardy Potato Salad
/This salad may be simple to make, but it has lots of great flavour.
Read MoreButtermilk and Chive Mashed Potatoes
/Buttermilk makes lighter, lower-calorie mashed potatoes if you don't load in the butter. If you want them richer, add the extra ¼ cup of butter.
Read MorePotato Celeriac and Ginger Soup
/Combining potato and celeriac with ginger gives a depth to these vegetables, but it is the pickled ginger that really makes it shine.
Read MoreWarm Potato and Asparagus Salad
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This salad has lots of flavour, but without too much heat. It is adapted from a recipe by Segar Kulasegarampillai, whose restaurant Segar in Toronto is known for its tasty intercontinental food.
Read MorePurple Potatoes From Valdivia
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You need to use large cloves of garlic for this recipe so that they will cook without burning.
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Sauteed Potatoes in Duck Fat
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Some duck fat will be rendered from the confit. Save it and use for this addictive dish. The potatoes can be reheated.
Read MoreFennel, Jerusalem Artichokes and Potato Saute
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This is a rustic Italian way to cook vegetables. Jerusalem artichokes look a bit like knobbly ginger; peel them with a potato peeler and place in water with the juice of half a lemon to keep them from discolouring until ready to use. Make ahead and reheat in the oven when needed.
Potato Latkes for Hanukkah
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We used the traditional method of soaking the grated potatoes and onions in ice water for 5 minutes before wringing them out. This produces extra-crispy latkes, which are slightly more fragile, so you will need to increase the flour to ¼ cup if you do it this way. Without soaking, the latkes are denser and a little easier to manage. The recipe is for unsoaked potatoes.
Potato, mushroom and mussel salad
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This is my interpretation of Chef Hurley’s unique salad. Use larger cremini mushrooms and cut in quarters or halves rather than smaller ones, which dry out when roasted. The fingerlings should preferably be the waxy kind.
Read MorePotato gnocchi
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Gnocchi are not always easy to make but this recipe works well. Adding the flour gently, and knowing when to stop, is the key. Serve with pesto or butter and sage sauce.
Read MoreCrushed potatoes
/Crushed potatoes
Read MoreSlow-baked Arctic char with crisp potatoes
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Herbs, like spices, vary in potency. You’ve got to know when to go easy or go crazy. When it comes to parsley, the more the merrier. An entrée such as this one calls for a companion beverage with lively acidity. After all, herbs give lift to a dish; a crisp beverage carries it to victory.