Potatoes

The produce aisle is a great place for some artistic inspiration, especially during the summer.  

I love soup season! In fact, in my house it's soup season year round—in the summer I just eat my soups cold. In the winter and early spring I like them warm and comforting. This Potato Leek Soup is perfect for March, especially around St. Patrick's Day! This delicious recipe is satisfying without being too heavy, makin git perfect for lunch. I just love the way the oniony leeks impart a delicate and tantalizing flavor that you'll crave.

There is nothing quite like Corned Beef and Cabbage to celebrate St. Patrick’s Day. It is the quintessential Irish meal and is perfect for enjoying on March days when the winter weather can still be raw and chilly. This recipe is made even more succulent and delicious (and easy!) in the slow-cooker. It is snap to pull together during the day and it always comes out perfectly for dinner.

I'll be the first to admit, sometimes I serve breakfast for dinner. My mother did it before me, and my grandmother before that.

When you think of comfort food, do you think of a hearty stew?  I do!

It's summer and one of the time honored traditions is a family barbeque, and I was asked to make a potato salad.

I love teaching how to make frittatas, because once you get the technique down, it's a matter of just adding your favorite flavors.

Check out this how to video on making a delicious spring Frittata.

There's something quite lovely about something so simple.  One ingredient featured in a sweet, rich dish like these Easy Tomato Potatoes is a wonderful thing.
 

Maybe corned beef hash is not your thing?  To be totally honest, it wasn't mine until earlier this month when I began exploring some St. Patrick's Day recipes. And I must say, this dish rocks!
 

For many of us, the weather is finally starting to show some signs of warming up a bit, but until the warm weather of Spring fully emerges again, this Ham, Corn and Potato Chowder is the perfect soup to keep you toasty and warm.

It's important to start mashed potatoes with a type of potato that tastes great and mashes up well. Yukon gold potatoes are my favorite! They're creamy and buttery -- even on their own!
 

These are year-round potatoes. I make them in the summer when herbs are fresh on my deck, and in the winter when I am cooking roasts that pair well with the creamy starch.

A hint of rosemary adds a wonderful aroma and flavor to everything it's cooked with.  The key is being careful not to use too much, as the rosemary will overpower the other ingredients if you do.