Try this take on latkes for Passover
A two-step technique for grating potatoes yields latkes that are crispy around the edges but still creamy in the center, with serious potato flavor.
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After 100 pounds of potatoes, we finally got a recipe for tots that adults canāt get enough of
We hit the kitchen in search of potato tots with a golden, crunchy exterior and light, fluffy interior.
Soup made with canned beans is convenient, satisfying and surprisingly sophisticated
To make a creamy, smooth, and quick bean soup, we started by briefly simmering canned great Northern beans and their seasoned canning liquid with softened aromatic vegetables and herbs.
Skillet-roasted chickpeas add crunch to this chopped salad
We tossed the crunchy chickpeas with a zippy spice mix and set them aside to cool before scattering them atop a salad of arugula, cucumber, cherry tomatoes, sweet-hot Peppadew peppers,...
Breakfast? Dessert? Sweet Easter dinner roll? This balanced bun checks all the boxes
For a light and airy, slightly sweet Easter bun, we added plumped raisins to a simple, water-based yeasted dough and gave it plenty of time to rise. Butter and eggs...
Your new go-to quiche recipe
After testing numerous combinations of dairy and eggs for our best quiche recipe, we settled on a medium-rich custard with a smooth texture, fine taste, and a good set, combining...
Meat sauce without the meat? Even carnivores will take to this rich, flavorful pasta dinner
We amped up the āmeatinessā in this vegetarian pasta sauce by using a full pound of savory cremini mushrooms and a hefty amount of tomato paste. Rigatoni with Quick Mushroom...