White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins. Try to get potatoes of equal size; if that’s not possible, test the larger potatoes for doneness. If only larger potatoes are available, increase the cooking time by about 10 minutes. Check for doneness with a paring knife.
- Table salt
- bay leaf
- Ground black pepper
A wonderful sign of spring, asparagus is at its best between March and May. Choose spears with bright green stalks and purple-tinted tips. If you do not plan to cook the asparagus immediately, stand the spears upright in a pan filled with 1 inch of water and refrigerate.
- asparagus
- extra-virgin olive oil
- Zest of 1 lemon
Love potato pancakes but hate the tedious steps of peeling, shredding, and squeezing excess moisture from the potatoes? The Cook’s Country team discovered that frozen shredded hash-brown potatoes are a surprisingly effective shortcut. Don’t want to fry potato pancakes on the stovetop? A preheated oiled baking sheet delivers almost as much crispness, with far less mess.
- vegetable oil
- frozen shredded hash-brown potatoes
- unsalted butter
- large egg
- cornstarch
- salt
- pepper
The cooking time will vary depending on the size of the potatoes. Large potatoes (about 2 1/2 inches in diameter will require the full 18 minutes; potatoes that are less than 1 inch in diameter may be done in just 8 minutes.
- unsalted butter
- Table salt and ground black pepper
CALORIES 190(29% from fat); FAT 6.1g (sat 3.8g,mono 1.6g,poly 0.2g); PROTEIN 4.4g; CHOLESTEROL 17mg; CALCIUM 31mg; SODIUM 454mg; FIBER 1.9g; IRON 1.5mg; CARBOHYDRATE 28.8g
- Cooking spray
- 2% reduced-fat milk
- salt
- ground white pepper
2/3 cup serving: CALORIES 151 (27% from fat); FAT 4.6g (sat 1.7g, mono 1.9g, poly .8g); PROTEIN 7g; CARB 23.1g; FIBER 2.4g; CHOL 9mg; IRON .6mg; SODIUM 325mg; CALC 111mg
- ears fresh corn
- 1% milk
- cornstarch
- sugar
- salt
- ground black pepper
- bacon
- chopped leek