Starch and potatoes
There’s a lot more to potatoes than meets the eye, and the choice of which potato to use in a recipe can have a huge impact on the results. The most important variation comes in the form of starch, the…
Potato-leek soup with pear and bacon
While in Vermont last weekend, my darling little sister sent me an article about how much snow has fallen on Boston, because I hadn’t really noticed the newly-formed mountains all over the city. The article concluded with the incredibly depressing…
Parmesan gnocchi with shaved carrots and basil
I won’t lie to you: gnocchi are a little tricky. They need some time and some love, and approximately every bowl in your kitchen. But for all of their intimidating reputation, these fat little potato pillows were actually pretty fun…
Mashed-potato-stuffed peppers
Beans, beans, the magical fruit We all know the song, but our dear friend Harold McGee puts it slightly more tactfully: “Several chemical constituents of beans are responsible for an uncomfortable, sometimes embarrassing consequence of eating legumes: the generation of…
