Veal pot roast (veau dans le chaudron) with garlic-studded veal shoulder braised with whole potatoes and onions in a cast iron pot with no added liquid. The meat makes its own gravy.
Curried potato chowder with caramelized onions, white wine, dry mustard, and nonfat yogurt stirred in at the end. A lighter, lower-fat chowder with bold Indian-inspired flavor.
Slightly crusty roasted potatoes, bacon and a tangy sweet and sour vinaigrette. A classic improved just in time for Oktoberfest!
Smoky andouille sausage simmered with tender potatoes, onions, and bell peppers in white wine and bacon drippings for Cajun comfort in one pot.
Bacon and cheddar beer soup with sauteed potatoes, carrots, celery and onions, simmered in chicken broth with a can of bacon-cheddar cheese sauce, beer, paprika and a hint of liquid smoke. A hearty pub-style chowder.
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