In the mountainous border country between Piacenza province and the region of Liguria, creamy mashed potatoes become fragrant with a saute of onion, parsley, fresh basil, and garlic. Fresh basil is vital here. The potatoes are especially good when they can sop up the sauces of a country-style braise like Maria Bertuzzi's Lemon Chicken. This recipe halves and doubles easily.
Good Hmong cooks must master the art of preparing fluffy, delicious rice.
This recipe, from the Canal House restaurant in New York City's Soho Grand Hotel, has been lifted from my last cookbook, The New Elegant but Easy Cookbook. Some things are worth repeating. I have never met anyone who ate just one serving.
©2000 Lynne Rossetto Kasper. The Splendid Table™ and Lynne's Sunday Suppers™ are trademarks owned by Lynne Rossetto Kasper. All rights are reserved.
Ingredients
This could be the lightest, freshest tasting potato salad of the summer.
When you're ready to serve, toss the pear, cheese, and greens together with as much of the dressing as you like. Serve immediately.
Ingredients
Ingredients