Every culture manages to do something wonderful with shredded potatoes. Ronni Lundy’s take on rösti is an homage to the best rösti she’s ever had – at the Hütte Swiss Restaurant in the tiny Swiss-Appalachian village of Helvetia, West Virginia.
Jenny Rosenstrach’s latke recipe is perfect for a family dinner, but do double or triple the recipe for a party.
The Swiss chard here turns silky when cooked. Add the nuts, and you’ve got an interesting side dish (textures, flavors!) that pairs well with any holiday meal.
What to pair with a holiday-worthy beef tenderloin? Oh, Chris Prosperi has the very thing. His comforting mash is simple without being boring. The squash and maple syrup make these mashed “potatoes” unlike any others you’ve had. They’re elevated for Christmas dinner, and are the perfect side for any holiday meal.
This dish is a guaranteed winner, according to an array of dinner guests, some of them chefs. Even picky eaters, kids and grown-ups alike, seem to go for this recipe. Tempted? Picture the sprouts blanched, shredded, then mixed with fresh orange, pan-fried crispy prosciutto, toasted nuts and Parmigiano-Reggiano. Squeeze of fresh lemon…heaven on the table […]