Here's a healthier version of potato salad that's made with red potatoes and broccoli for extra fiber. A tangy vinaigrette packs enough punch to make anyone forget all about the mayonnaise. Make sure to drain the potatoes and broccoli thoroughly so that they don't turn the dressing watery.See all recipes for broccoli.
Romano cheese is one of the world’s oldest cheeses. This traditional Italian sheep’s milk cheese, named after the city of Rome, is slightly sharper, saltier and dryer than Parmesan. There are different types of Romano cheese; my Romano of choice is pecorino. Roasted Romano red potatoes are incredibly simple to prepare, yet they make an elegant accompaniment to meat, chicken, and fish. — Kerry Dunnington, Tasting the Seasons.
Every month I receive a box of plump and fragrant lemons from my father (and even occasionally from my good friend Kristy) who lives in Southern California. He has an enormous lemon tree in his backyard, which tirelessly produces a massive crop every year.
Every time I open that box I marvel: The scent of a fresh lemon is so floral, its zest so tangy, and its juice so tingly. A lemon enlivens everything you cook with it. This little fruit has so much to offer and so much to give that I don't waste a drop of its juice or an inch of its skin.
With all these marvelous attributes, it's not surprising what a single lemon can do for a dish. Aside from using my father's lemons in vinaigrettes, sauces, cocktails, and desserts, I also like to roast them with baby red potatoes. Their transformative power on the humble tubers is remarkable. Add garlic and bay leaves and the roasted potatoes become tangy, earthy, and just succulent.
See all potato recipes.