Parmesan-Roasted Potatoes

This recipe is from page 88 of the February 2014 issue of Bon Appetit magazine. It is delicious. The recipe makes 8 side dish servings.             Parmesan-Roasted Potatoes 3 pounds baby Yukon Gold potatoes, halved 1/2 cup olive oil Kosher salt and freshly ground black pepper 4 ounces finely grated … Continue reading

Curried Potato Salad

This is a healthier twist on potato salad. It replaces the normal mayo with plain Greek yogurt. This recipe is from page 72 of the August/September 2013 issue of Saveur magazine. It makes 8 servings.             Curried Potato Salad 2 pounds Yukon gold potatoes Kosher salt and freshly ground black … Continue reading

Healthier Potato and Blue Cheese Gratin

The original recipe is from the Best of Gourmet Cookbook.  It contained lots of heavy cream. We don’t ingest heavy cream at this house. We have low-fat milk.                 Healthier Potato and Blue Cheese Gratin 1.5 lb medium yellow-fleshed potatoes, such as Yukon Gold 1 cup low-fat milk … Continue reading

Leek and Bean Cassoulet with Biscuits

Leek and Bean Cassoulet with Biscuits This recipe is from Veganomican. It is really good and super filling. I used regular milk instead of soy milk, so mine wasn’t vegan, just vegetarian.         Leek and Bean Cassoulet with Biscuits Stew: 2 Yukon gold potatoes, cut into 1/2-inch dice 3 c. vegetable broth … Continue reading