These roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.
I love the floral, perfumy undertones of persimmon. In this dish, they are the key ingredient, and with a touch of spices they alchemize the everyday potato latkes into an entirely different experience.
Is it just me, or can you drink like 8 mango lassis every time you go to Indian food also? I just love them. I had been wanting to make them at home for a while but, honestly, just didn't trust myself around them. I figured in popsicle format it might slow me down a bit? Eh...probably not.
This is one of those basic, unadorned, cowboy-friendly staples of my cooking repertoire that's so utterly versatile, I just can't help but love it. Called Breakfast Potatoes by some, Skillet Potato...
Pernil is pork marinated in a sauce of bitter orange juice, onion, garlic, achiote, cloves, cinnamon, cumin and panela and slow roasted in the oven for several hours.
Buffet table, meet best in class. From the creamy, hot potato bottom layer to the crispy, crunchy cracker topper, we're talking seriously blue-ribbon material.
These are going to be the next big thing. I mean it. A few years ago sweet potato fries exploded, and now you see them on bar menus everywhere. Next, it's going to be these avocado fries.
Cook this hearty, fragrant soup in the pressure cooker and have it on the table in about a half hour. But if pressure cooking is not your style, simply cook it in a covered pot over low heat, adding extra water as necessary, until the lentils are tender.
