From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
We’ve put these tubers head to head; find out which comes out on top.
Recipe Spotlight: Roast Potatoes With Lemon.
Serve these spuds from Food Network Magazine as the main dish: They're loaded with tasty toppings.
There’s no need to shy away from potatoes. They’re high in fiber, protein, iron and even vitamin C – and pretty darn tasty too! Since they’re so easy to work with, we could probably give you 50 healthy recipes – let’s start with 5 of our favorite ways to enjoy them.
I love mashed potatoes—garlic-flavored, sweet potatoes or just the plain old delicious kind. But with a hefty calorie tag, I tend to only eat my own lightened versions. Find out how you can make healthier versions of this scrumptious side dish.
Potatoes already? Spuds may seem like a fall goodie, but young varieties have started showing up at markets now. This early maturing variety (named “Caribe”) is a real summer treat -- their bright purple skin always makes me smile.
Don't confuse these holiday favorites with yams. Loaded with vitamins, they're a sweeter alternative to a plain old potato. Here are the basics and 12 ways to try them.
Fingerling potatoes are in season; find out what to cook with them.
Potatoes have gotten a bad rap. But they're an important part of a healthy diet; here's why.
This baked sweet potato is made with orange juice, Greek yogurt, brown sugar and pistachios and it gets a bit of extra sweetness from a few marshmallows.