This rich recipe, by Ronni Lundy, was inspired by the colcannon served at Main Street Meats in Chattanooga, a dish so sustaining it will almost make you forgo their heavenly hamburger. Almost.
This tangy, briny sauce is the perfect accompaniment to Ronni Lundy’s crispy, golden Rösti (or any potatoes, really).
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.