serves 6
You might need to buy:
- medium red potatoes
- water
- flour
- half-and-half
Make it ahead: refrigerate the mashed potatoes for up to 2 days. To reheat, place ina double boiler or glass bowl set over (but not in) simmering water, adding whole milk as necessary to adjust consistency until heated through, 15-20 minutes
ready in about 50 minutes;
serves 8
You might need to buy:
- Kosher salt
- half and half
- unsalted butter
- small sprigs rosemary
- black peppercorns freshly grated or ground nutmeg for serving
serves 8
You might need to buy:
- shredded smoked gouda cheese
- finely chopped fresh sage
serves 4
You might need to buy:
- tiny capers
- Pompeian Classic Mediterranean Olive Oil
- Pompeian Pomegranate Infused Red Wine Vinegar
- fresh basil leaves
- Salt and freshly ground black pepper
ready in about 45 minutes
You might need to buy:
- grated Parmesan cheese
- chopped chives
- chopped garlic
serves 12
You might need to buy:
- chopped onion
- dried parsley flakes
- reduced-fat milk
- torn fresh spinach
- fine dry breadcrumb
serves 8
You might need to buy:
- sugr
- milk
- Dr. Pete's Praline Mustard Glaze
Do Ahead: The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375 degree oven for about 5 minutes, or until warmed through and crisp.
You might need to buy:
- medium zucchini
- matzo meal
- fresh lemon juice
- salt
- freshly ground pepper
serves 6
You might need to buy:
- low sodium chicken broth
- bay leaves
- fresh ground black pepper
- unsalted butter