Homely (not unattractive but a good old-fashioned usage) and friendly to serve warm or at room temperature. Heavy cream—unwhipped—or ice cream would be an extra treat.
This recipe is part of The Barbara Kafka Dessert Anthology.
Arugula Salad With Lemon And Olive Oil
Arugula Salad With Lemon And Olive Oil
This simply dressed Italian classic will add peppery brightness to just about any pasta, meat or vegetable dish.
Using milk results in an earthy flavor; cream imparts a rich sweetness. If these potatoes sound bland, use the minimum amount of butter and cream, and gently stir in up to 1-1/2 cups of grated cheddar or Gruyère cheese while the potatoes are hot.
Read more about this recipe at the Washington Post.
These pickled beets can be either baked or microwaved. If you have leftovers, try using them in a Russian-style herring and potato salad.
This recipe is part of Andrew Schloss's Sunday Dinners.
Mashed potatoes are the ultimate comfort food - adding in garlic and extra cream just makes them even better. If you happen to have roasted garlic on hand, that is also delicious - just mix it in at the end.
Celeriac, also known as "celery root" and "turnip-rooted celery," is a root vegetable related to ordinary stalk celery. Try mashed celeriac instead of potatoes next to your favorite roast; it provides a similar comforting, fluffy warmth with a subtly different flavor.
If you are a little scared of baking with yeast, this is a great first bread to make. It is impossible to mess up and requires no kneading, and you can have it in the oven as soon as it is done preheating.
Read more about this recipe at Coconut & Lime.
I used baked potatoes because it eliminated significant hands-on time in making the filling, but you could just use plain mashed potatoes.
Read more about this recipe at Coconut & Lime.
