A timeless French classic with a California twist, this Mediterranean Niçoise Salad with Seared Ahi is Chef Owen Snyder’s vibrant ode to fresh, seasonal ingredients. Crisp green beans, tender new potatoes, and ripe plum tomatoes mingle with briny olives, hard-cooked eggs, and delicate slices of perfectly seared ahi tuna. A lively Dijon and red wine...Read More
Golden and crisp on the outside with soft, fluffy centers, these traditional British roasted potatoes are the ultimate comfort side dish. A staple alongside Sunday roast beef or lamb, they’re equally delicious served with roast chicken, grilled meats, or even fish. Parboiling the potatoes before roasting ensures that irresistible contrast of crunchy edges and tender...Read More
Better known among friends as Sofia’s Fabulous Potatoes, this rustic dish is a staple in Greek villages—simple yet unforgettable. At a recent dinner party, Sofia casually peeled and chopped potatoes while chatting with guests, sprinkling in seasonings almost absentmindedly. But the moment everyone tasted the finished dish, conversation stopped and eyes lit up—these lemony roasted...Read More
The term gratin refers to the method of cooking and serving food in a shallow dish with a browned top, often achieved with cheese, butter, or breadcrumbs. While potatoes are the classic base, gratins are endlessly versatile—root vegetables, greens, or even summer produce like tomatoes and eggplant all work beautifully. This variation, named for my...Read More
Golden and crisp on the outside with a warm, spiced filling inside, these Indian Potato Walnut Samosas are a delicious twist on a classic snack. Creamy potatoes are mixed with peas, onions, cilantro, and jalapeño, then paired with the crunch of walnuts for a hearty bite. Wrapped in flaky phyllo pastry and baked until golden,...Read More
This dish was inspired by a memorable meal I enjoyed in New Mexico on my honeymoon. The flavors of roasted chiles, garlic, and cream left such an impression that I had to recreate it at home. My wife loved it so much, I reverse-engineered the recipe — and it has since become a special-occasion favorite....Read More
