The other day I saw a bag of Yukon gold potatoes sitting on the counter at my parents house. Since potatoes weren't on that night's dinner menu, I knew I could use them to make a delicious and easy appetizer. Inspired by a crisp potato recipe from the latest Everyday Food magazine, I decided to make these nachos with blue cheese, green onions, and grape tomatoes.
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In the mood to soak up some live entertainment with your food. Whether you like magic with your potatoes or country music with your corn, this week's food festivals are for you. There are a number of charity events, so if you're in a generous mood consider helping those who are less fortunate.
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After writing the Summer seafood quiz this week, I can't stop thinking about bold, briny flavors. Today, I'll be firing up the grill for a seafood bake that calls for cod, shrimp, corn on the cob, and potatoes. The best part: I'm looking forward to using day-old bread to soak up all those seaside seasonings.
If you can't find cod fish at your neighborhood market, replace it with another mild white fish, such as halibut or mahi-mahi.
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While it may not be a new idea to use leftovers as pizza toppings, leftover grilled steak pizza is definitely out of the ordinary. This recipe rethinks the quintessential steak and potatoes combination by putting the two on top of a pizza pie.
Fresh garlic, slivered red onions, and lots of melted cheese complete this interesting dish.
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