588 potate recipes

Welsh lamb loin wrapped in pastry with a laverbread and mushroom stuffing. A traditional Welsh showpiece roast bringing seaweed, herbs, and tender lamb into one golden crust.

Bacon clam chowder is a New England-style soup with minced clams, smoky bacon and half-and-half, simmered overnight for deep flavor. Skimmed and finished with seafood seasoning the next day.

Let a succulent aroma into your kitchen with this easy crockpot recipe that's hassle free.

Jeff's favorite barbecue brisket is low-and-slow smoked over charcoal and wood, basted often to stay juicy, then served with warm barbecue sauce. A pitmaster's guide to tender, smoky beef brisket.

By using this recipe, you will be able to learn all the tricks bread machines have to offer!

A scrumptious casserole made with lean ground beef, cabbage and juicy apples.

Vegan curry marinade with safflower oil, white wine, lemon juice, and shallots. Brush it on grilled eggplant and potatoes or use it to marinate cubed tempeh for bold, spiced flavor.

Steamed salmon fillets served chilled with a butter-sauteed cucumber and sour cream sauce with dill. An elegant cold fish dish for warm-weather entertaining.

Invite some European flavors into your kitchen with this classy and scrumptious dish.

Dairy-free sour cream made with avocado, silken tofu, nutritional yeast, lemon juice, and fresh herbs. A vegan sour cream substitute for tacos, potatoes, and burritos.

Alsatian choucroute garnie: pork shoulder, knackwurst, Polish sausage, and bacon braised slow in sauerkraut, white wine, and juniper berries. Serve with boiled potatoes and sharp mustard.

Chicken breast sauteed with mushrooms, capers, and balsamic vinegar in a quick pan sauce with tomato paste and beef broth. A bold, briny weeknight dinner in 45 minutes.

Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.

Dave's ribs use a heavy-handed dry rub of paprika, black pepper, sugar, kosher salt, dry mustard, and cayenne pressed into pork ribs and slow-cooked with regular basting. Smoky, peppery, sweet-heat barbecue ribs.

Pheasant braised with lemongrass, ginger, chili, blueberries, and dried mushrooms in a citrusy sauce thickened with arrowroot. A stunning game bird casserole.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.