Dressing or Stuffing – which one is it? Well, in the South it’s generally Dressing, whether it goes into the turkey or not. However, because this is replicating what the Master Taste Tester remembered from growing up in England, we’ll call it Stuffing, even though it doesn’t go into the turkey!
Simple to make and elegant to serve, these Duchess Potatoes freeze beautifully for a make-ahead side dish for your holiday or any time feast.
For the past several years, the Master Taste Tester and I spent several weeks in a self-catering cottage in the middle of nowhere in England’s Lake District. Even though the kitchen was fully equipped, we kept the meals very simple. One of our favorites was potatoes and onions, English sausage, and mushy peas. These potatoes…
What are Zoodles you ask? Well, they’re an incredibly fresh and heathy alternative to pasta, made with zucchini cut into strands with a spiral slicer. When I brought my spiral slicer home, the Master Taste Tester rolled his eyes, but has come to enjoy its the tasty creations.
Spinach and Mushroom Lasagna is full of flavor and richness. It can be made with either a tomato based sauce such as my Homemade Marinara Sauce, or a cream based sauce. As we continue our quest to focus more on vegetarian meals, this Spinach and Mushroom Lasagna is a winner.
The Master Taste Tester’s quick Veggie Stir Fry is loaded with flavor, but light on the calories. It can be easily adapted to what you have on hand. Regardless of the variation on a theme, what makes this Veggie Stir Fry so special is his “secret” stir fry sauce.
Quick and easy to prepare, full of healthy vegetables, this Lo Mein takes less than 15 minutes to cook. Oh, and it makes incredible leftovers. Even better is its versatility – dress it up with chicken, shrimp, beef, etc., or keep it vegetarian with broccoli florets, celery, or bean sprouts in place of, or in addition…
As I’m counting down to Cinco de Mayo, for today’s treat I’ve got Mexican Rice. It has the perfect blend of ingredients to make it a memorable addition to your Cinco de Mayo celebration.
Frijoles Negros Rotos are also known as Smashed Black Beans. They are not only delicious on their own, but also outstanding as a black bean dip or in quesadillas. And as an added bonus, the Smashed Black Beans are super easy to make.
Pommes Fondantes or Melting Potatoes – the name says it all – is an incredible side dish that’s easy to make and goes with just about anything. I adapted these from Jacques Pépin’s Heart and Soul in the Kitchen.
I’ve been making Roasted Potatoes with Onions (I actually call them “little potatoes”) for as long as I can remember. I’m not sure how I came up with the recipe which, by the way, is very simple and is a favorite of Susan’s. Interestingly, the caramelization of the onions as they cook adds a subtle flavor…
I was first introduced to Betsy’s potatoes at a dinner party at her house some time back. I remember thinking how incredibly good they were and have been making them ever since.