172 potato recipes

Butter-sauteed veal rounds topped with stewed tomatoes, white asparagus, and fresh mushrooms in a German-inspired one-pan dish with rich pan juices.

If you love fish, you will enjoy this delicious dish that will have you licking your lips!

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

Ham and beet salad with matchstick beets, diced apple, chopped hard-boiled eggs, and ham tossed in a simple oil and vinegar dressing, served on a bed of lettuce.

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

Florida-style shrimp baked en papillote in a tangy blue cheese, cream cheese, and sour cream sauce with garlic, parsley, and sauterne wine. Wrapped in foil packets for easy cleanup and maximum flavor.

Red snapper fillets simmered on a bed of sauteed onion rings with tomato sauce and sweet basil. A simple, healthy fish dinner ready in 30 minutes with just a handful of ingredients.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Whole trout browned in foaming butter, then simmered in sour cream until silky and tender. Just 5 ingredients and 30 minutes. Serve with boiled new potatoes or chanterelles for a classic meal.

Grilled salmon kabobs marinated in olive oil, lemon juice, and dill, threaded with mushroom caps. Serve with boiled potatoes and fresh dill for a simple, elegant meal.

Traditional German Christmas roast goose stuffed with tart apples, thyme, and onions, roasted until the skin is shatteringly crisp. Served with rich giblet gravy, red cabbage, and mashed potatoes.

Turtle shells are a novelty edible-insect snack: cooked cicadas dipped in warm chocolate glaze and cooled into crunchy, chocolate-topped morsels. A bold entry into entomophagy for the adventurous.

Salt cured leg of lamb brined for two weeks and air-dried for months in the Norwegian tradition. Sliced paper-thin and served with butter, eggs, geitost, and flatbread.

Chicken fillets (kip is Dutch for chicken) pan-seared and served with a creme fraiche and red grapefruit sauce brightened with shallots and coriander. A quick, elegant Dutch-style main.

Mushroom steak pan-sears lean steaks and finishes them with a quick pan sauce of mushrooms, onion, Worcestershire, and beef stock. Pub-style steak dinner ready in under 20 minutes.

Grilled chicken with hazelnut butter tops butter-brushed grilled chicken breasts with slices of compound hazelnut butter that melt into a nutty pan sauce. Restaurant-style 30 minute dinner.