2,947 recipes
A succulent pot roast that is simmered to perfection with the help of your old friend, the crockpot.
Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.
A basic but succulent pot roast that can be made with some help from your friendly crockpot!
Aunt Eloise's borscht simmers ruby beets, potatoes, cabbage, tomatoes and sorrel into a tangy Eastern European soup served hot or cold with a swirl of sour cream.
Low-calorie potato salad with red potatoes, fresh dill, celery, and light ranch dressing. No mayo, no guilt, and ready in 15 minutes with pre-cooked potatoes.
Loaded au gratin potatoes with hash browns, cheddar cheese, sour cream, green chiles, and a crunchy cornflake topping. The ultimate cheesy potato casserole for potlucks and holidays.
Italian-style beef and potato stew braised in tomato paste, red wine, and oregano. Tender round steak cubes and fork-soft potatoes in a thick, savory tomato gravy. Serve with crusty Italian bread.
Beef stroganoff braised with Coca-Cola for a sweet, caramelized depth, finished with sour cream and mushrooms. A unique twist on the classic that tenderizes tough cuts beautifully.
Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.
Hobo dinner casserole layered with ground beef, sliced potatoes, peas, carrots, and cream of mushroom gravy. A one-pan weeknight meal that bakes hands-free for two hours.
A lighter take on classic potato salad using low-fat cottage cheese and just a touch of mayo. Packed with celery, green pepper, pimento, and olives for a single-serving side that's full of crunch.
A succulent beef roast that's sauted with potatoes and zucchini in a red wine sauce.
Breakfast burritos pack hash browns, scrambled eggs, sausage, peppers, and cheddar into flour tortillas. Make-ahead and freezer-friendly, perfect for grab-and-go mornings or weekend brunch.
Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.
Browned sausage, hash brown potatoes, bell peppers, and sharp cheddar baked in a flaky pie crust with a savory egg custard. The ultimate make-ahead brunch for 6.
Classic leek and potato soup from Marguerite Patten, simmered in stock and blended smooth with yogurt or cream. Includes curried, watercress, and chilled vichyssoise variations.