Ratatouille

Ratatouille

Ratatouille (rat-ta-too-ee) is a classic French vegetable casserole that uses eggplant as one of its ingredients. My first taste of it, however, wasn’t in France, or even in a French restaurant. Chuck’s Steakhouse, one of the pioneering Southern California...
Potato Pancakes

Potato Pancakes

This has got to be the best thing you can do with leftover mashed potatoes. It just takes a few minutes, and can turn any breakfast (or dinner) into a treat. Of course you don’t have to use leftovers. But for me, if I’m going to have them for breakfast,...
Mashed Potatoes

Mashed Potatoes

Mashed potatoes can be the most delicious side dish, or can be a starchy, mushy, tasteless mess. Let’s use this foolproof method to make some that everyone will rave about, whether you add gravy or not. I use good old Russets mainly, although Yukon Gold work...
Boiled Potatoes

Boiled Potatoes

Boiled potatoes go great with lots of dishes, and are delicious and easy to prepare. They go especially well with entrées like sausage and corned beef. All you do is peel the potatoes and cut them into bite-sized chunks. Cover them with lightly salted water in a...
Baked Potatoes

Baked Potatoes

We call our baked potato recipe “Streeterville” baked potatoes, and probably only those of you in Chicago will know where Streeterville is. For the rest of you, Streeterville is a section of town near Navy Pier, where many years ago a local character named...
Preparing Chiles

Preparing Chiles

Anaheim (or California) chiles, New Mexico chiles, and Ancho (also called Pasilla) chiles are among the most popular large-size chiles used in Mexican and Southwestern food. Sometimes they are used raw, such as in our recipe for Chipotle Short Ribs. However most of...

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