Cookthink

Pan-Fried Potatoes With Vinegar And Garlic

In this dish, still-warm potatoes are infused with a spark of vinegar and raw minced garlic that is tempered by the heat. If you have larger potatoes, you'll need to quarter them. Yukon Gold and Red Bliss potatoes work well for this recipe.

Balkan Plum Dumplings

Fall is the season of the small, dusky purple Italian prune plum, or sljiva. Dumplings made from pitted plums can be served with Turkish coffee -- or with plum brandy, otherwise known as sljivovica, or slivovitz. Read more about this recipe at the Washington Post.

New York-Style Clam Chowder

Long Island, New York and Manhattan have long argued over who gets credit for developing this recipe. Although some Long Islanders still refer to the chowder as Long Island Clam Chowder, the rest of the culinary world is in agreement that it is a Big Apple version. Read more about this recipe in the Washington Post.

Basic Mashed Potatoes

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.

Bacon And Sage Mashed Potatoes

Save these rich, decadent mashed potatoes for the coldest, dreariest winter day. Read more about this recipe at the Washington Post.

Roasted Sausages With Peppers, Onions, Potatoes And Thai Eggplant

Sausage with peppers and onions is a classic combination, but the eggplant and lemon-infused olive oil keep things lively. This recipe was featured in Root Source: Italian Sausage. It comes from Nik's Snacks.

Roasted Potatoes With Rosemary And Garlic

Blanching the potatoes before roasting them ensures a pillowy texture inside with a crisp outer texture. Just bruising the rosemary releases the herb's flavor without leaving little bits scorched into the skillet. Read more about this recipe at the Cookthink blog.

Classic Potato Chips

The secret to making light-as-air potato chips is to soak potato slices in water to wash away excess starch. If you don’t have the time, then place potato slices in a big bowl of water and rub gently to wash each slice. Read more about this recipe at Steamy Kitchen.

Asparagus Soup With Enormous Croutons

This asparagus soup is rounded out with leeks and green chili. I adapted the recipe from the Williams-Sonoma Soups and Stews cookbook. Read more about this recipe at Cook & Eat.

Light And Fresh Minestrone Soup

This has a light, healthful flavor and is not as heavy as some minestrones. Dice the ingredients small so there are no unwieldy pieces of vegetables. Read more about this recipe at the Washington Post.

Chickpea, Potato And Spinach Stew

This aromatic, hearty North African-inspired vegetable stew is delicious as a side to grilled or roasted meat -- or as a complete and nutritious one-pot meal on its own. See step-by-step instructions and photos at the Cookthink blog.

Microwaved Choucroute Alsacienne

This warming traditional one-pot Alsatian meal of pork, sauerkraut and potatoes can be made in either the microwave or on the stovetop. This recipe is part of Andrew Schloss's Sunday Dinners.