This mashed medley of fall vegetables is a flavorful change from “plain” mashed potatoes. INGREDIENTS: 3 pounds baking potatoes, peeled and cubed 1 1/4 pounds parsnips, peeled and cubed 1 1/2 pounds rutabagas, peeled and cubed 7 cups chicken stock 8 whole cloves garlic 1 bay leaf 1 teaspoon dried thyme 3/4 cup butter, softened...Read More

  This is probably the first soup I ever made. I remember thinking that I should make it because ‘vichyssoise’ was a funny name for a soup, and it was only much later that I learned that is the name for the cold version that has a dollop of cream added. This is one of...Read More

INGREDIENTS: 3 tablespoons olive oil 3 to 4 medium leeks (about 1 1/2 pounds total), well rinsed, drained, and both white and light green parts chopped 1 large egg 1 tablespoon milk 2 medium potatoes (about 10 ounces), peeled and coarsely grated 3 tablespoons chopped Kalamata olives 1/3 cup grated kefalotyri (or Parmesan cheese) 2...Read More