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Mistakes you should avoid when cooking potatoes

Potato problems? Potatoes may seem basic, but there are a lot of ways to mess them up. Whether they come out partly raw, mushy, or generally flavorless, the good news is there is usually a simple solution. Read on and see what you might do differently next time to achieve those perfectly tender, flavorful spuds you salivate over. You don’t choose the right potato for the job. You’ll come across more than a dozen different kinds of potatoes at the grocery store, so how do you know which will work best for your recipe? Well, a good rule of thumb is to use russet potatoes for baking or steaming, and use red or gold potatoes for roasting or sautéing. Russets and yellow potatoes are best for mashing. Round red potatoes and fingerling potatoes are best for boiling. Not sure what to use? Those round white potatoes that you see at…

What produce is in season in September?

If you’ve ever hesitated at the grocery store because you didn’t know going into fall what fruits and veggies were going to be delicious and which were going to be gross, this article is for you. Of course, “gross” is an exaggeration, but we’ve all purchased produce that was clearly out of season. These fruits and vegetables may look beautiful, but just don’t taste their best. They might be dry or grainy. Plus, out of season produce is usually more expensive, meaning you’re paying more money for less-than-delicious produce. But fear not! Here’s your September guide for what fruits and vegetables are in season. Use this list to plan your shopping list — and your menu — and you’ll be enjoying juicy, nutritious, perfectly ripe produce the whole month long. Apples You know fall is right around the corner because apples have arrived. Learn how to cook and can your…

Colcannon is the traditional Irish dish you must try

Lots of foods have become synonymous with Ireland on St. Patrick’s Day — Soda Bread, Shepherd’s Pie, and corned beef, to name a few. But have you ever heard of colcannon? It might be lesser-known on a global scale, but to the Irish, it’s a true taste of home. Colcannon is a traditional Irish dish made with mashed potatoes, cabbage (or kale) and leeks, yet somehow, most parade-going, Irish heritage-loving Americans have never heard of it. It’s tasty (picture rich potatoes and lightly crunchy cabbage cradling a pool of melty butter) and easy to make, so it’s surprising it never caught on here on our side of the pond. The name colcannon is said to have originated from the Gaelic phrase “cal ceannann,” meaning white-headed cabbage — the vegetable most commonly mixed into the potatoes. During the 17th and 18th centuries, potatoes, cabbage, and leeks were considered to be food for the…

Loaded Tater Tot Kabobs load Game Day with fun, flavor

Unless you’re a fan of two lucky teams this year, chances are you’re not that excited about the Big Game next Sunday. All the more reason to step up your food game! Everyone knows that Super Bowl parties are really just about the eats anyway. This year, take these loaded tater tots out of the oven right at game time. They’re crispy, hot, and full of flavor. Plus, kids practically go nuts for food on sticks. (Actually, I think we all secretly love snacks on sticks.) Serve them with any number of dipping sauces. I’m from Pittsburgh, so ketchup is a must, but you could also serve ranch dip, sour cream and chives, salsa, mayo, or even mayo ketchup — if you’re into that sort of thing. Of course, any type of skewer or kabob will do. But I fell in love with these adorable little wooden football picks and had to…

Pickle Soup is quirky, fun, and a really big dill

Pickles have been somewhat of a sensation lately. The beloved briny cucumbers show up in everything now days from icy slushies to creamy dips and fried chips. So I say, why not soup? There are several different recipes out there circulation around the web, but I think this variation is the best. The bold color flecks of veggies look delicious in the bright yellow broth. It’s tangy and salty, yet mild enough to enjoy a whole bowl — and then another, and another… It’s addicting and delicious and you just might make a believer out of folks less fanatical about pickles than yourself. I definitely recommend dill kosher pickles, because is there any other pickle? The snap makes every bite the best bite. I like to finely chop all of the ingredients to make it easy to eat and pour. Plus, I think it looks most delicious. Serve it hot…

Keep potatoes from turning brown this holiday season

When you’re preparing a big meal for the holidays, there are so many ingredients and different dishes to prep that you can easily get distracted. One minute you’re creaming corn, and the next, you’re cleaning up apple pie spillover in the oven. While you may be able to throw away a few forgotten burnt rolls, one mistake will be too obvious to hide — a bowl full of grey mashed potatoes. If you’re not planning to use your potatoes within 20 minutes after exposing the inner flesh to air, you should takes steps to prepare. Here’s how to keep your potatoes from turning grey or brown, so they’re be worthy of praise at your holiday table. Why do potatoes brown? If you ever took a long phone call in the middle of chopping potatoes and came back to a brownish-grey mess on your cutting board, you’ve seen the science in…

10 things you should never store in the refrigerator

The fridge is a great place for most fresh ingredients, but there are a few foods that will fare better if left at room temperature on your countertop or in a pantry. The average family of four in America throws out about $1,600 worth of food every year — often because the food wasn’t stored properly for maximum life span. Check out this list to learn how to make the most of some of the most common groceries. 1. Coffee beans If you’re shelling out serious cash on the best coffee beans, you better know how to store them. The National Coffee Association recommends storing beans in an opaque, air-tight container at room temperature. Air, moisture, heat and light are all enemies to your beans, so store in a dark and cool location, but never the fridge. Coffee is soft and porous and likes to absorb other flavors around it — in the…

Dill pickle potato salad is a new take on a picnic time classic

Dill pickle potato salad is the perfect summer sidekick to barbecue, hot dogs, and just about any outdoor meal. Boiled potatoes are mixed with crunchy pickle pieces, minced onion, eggs and a creamy mustard dressing for a flavorful take on an old classic. Whether or not you’re a fan of potato salad, this is the recipe for you. As a full-blow mayo hater, I’m always looking for ways to work around recipes that call for it as an ingredient. This recipe still calls for some, but the zingy mustard and the briny pickles don’t let the taste, or consistency, of the mayo take center stage. Potato salad is usually just a side dish, but don’t be surprised if this one becomes the star of the meal. Dill Pickle Potato Salad Ingredients 5 russet potatoes, cubed (and peeled if you prefer) 1.5 tsp salt 5 eggs, hard-boiled, peeled and roughly…

How your favorite chefs make mashed potatoes

If there’s one side dish we can all agree deserves a spot on the Thanksgiving table it’s mashed potatoes, but how exactly those spuds are smashed will vary in every home across the country. Not all cooking methods are created equal, so we consulted our favorite celebrity chefs for tips on how to take this traditional holiday dish to the next level. Ina Garten The Barefoot Contessa swears that Yukon Gold potatoes, with their slightly yellow color, are the best variety for mashed tots. She runs them through a food mill, then adds rich butter and sour cream for this good old-fashioned comfort food. https://youtu.be/pTJMM4yusMg ALTON BROWN Alton and Ina must share recipes. This recipe is remarkably close to Ina’s, but it’s probably more of a professional consensus that this is, in fact, one of the best ways to make mashed potatoes. Alton also swears by running Yukon Gold potatoes through a food mill then adding butter, heavy cream,…

8 restaurants owned by former NFL players

Former NFL players. Present foodies. Most athletes will spend the majority of their time focusing solely on their skills. They will clock endless off-field hours fine-tuning their physiques so they stay at the top of their game. The most successful and marketable athletes will spend time, with the help of an agent, crafting a public persona — giving interviews, attending fan events, endorsements and appearances. After a physically challenging career, most athletes will disappear from the public eye to a world of beautiful houses, cars and chiropractor visits. Others will get in to commentary. Still others will pursue a different industry all-together: food service. What is it about athletes that makes us flock to their restaurants? Maybe we think athletes know something about nutrition. This might be true, except most of their restaurants revolve around red meat. Maybe we feel a solidarity with the other diners. Or maybe we think, somehow,…