Milk is used twice in Martha's rendition of scalloped potatoes-the beloved holiday side dish: once to cook the potatoes, and again to create a creamy sauce before baking.
Author: Martha Stewart
Martha steams rather than boils the potatoes, and she uses buttermilk to thin the mayo for her favorite potato salad.
Author: Martha Stewart
Avoid stirring or turning the potatoes as they bake on each side. Moving them around will cause them to stick, tearing the crispy surface from the chip.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This recipe from chef Bill Taibe combines tangy pickled green garlic with charred potatoes for a satisfying summer side. Also try:Grilled Beets with Fresh Goat Cheese Dressing, Grilled Radicchio with Lemon...
Author: Martha Stewart
These delicious potato chips are from Chef David Waltuck of Chanterelle restaurant.
Author: Martha Stewart
This great recipe is courtesy of Josh Eden and should be served as a side to his Eggs Benedict.
Author: Martha Stewart
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for these sweet and nutty potato cakes.
Author: Martha Stewart