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If you’re working on a special mashed potatoes recipe for the holidays—or simply enjoy them on a regular basis—we present this mashup: a blend of mashed potatoes and cauliflower. This combination has long been recommended for better family eating. Cauliflower adds moisture to mashed potatoes, so they can be rewarmed on the stove without drying…
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[1] To roast chestnuts, cut an X on the flat side. [2] Chestnut soup, a don’t-miss seasonal treat. [3] Brussels sprouts with roasted chestnuts from MyRecipes.com). While canned chestnuts, and more recently, ready-to-eat vacuum-bagged chestnuts, can be found year-round, fresh chestnuts season lasts for only about two months. Now is the time to enjoy…
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[1] A conventional stuffed squash recipe: half a squash, stuffed to the brim (photos #1 and #2 © Chef Eric Levine). [2] Adding a rim of vegetables. [3] Don’t want to serve large portions? Cut the squash into rings with this recipe from FoxesLoveLemons.com. [4] Turn the entire kabocha squash into a filled “squash bowl.”…
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[1] Make a fall salad with brussels sprouts, squash, and seasonal garnishes (photo © Sweetgreen). [2] Another popular fall combination: endive, pear, and maple-candied walnuts (photo © Barrel and Ashes [permanently closed]). With each change of season, change your perspective on food. Look for seasonal ingredients in everything from salad ingredients to beer styles.…
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Just a few years ago, purple potatoes were hard to find, especially for our Red, White & Blue Potato Salad (here’s a bonus recipe), popular fare for Memorial Day and Independence Day. Thankfully, things have changed. Once called purple Peruvian potatoes, they are now grown worldwide in response to consumer demand, so are much more…
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