5-A-Day: Tian of Roasted Potatoes & Chinese Mustard Greens

With yesterday’s meal of Portuguese-influenced pork, clam and periwinkle stew, we wanted to serve the traditional accompaniment of roasted or pan-fried sliced potatoes, but we also wanted a vegetable with some bitterness to punctuate the rich and spicy broth in the stew. Rather than make 2 side dishes, I opted to ease my workload and […]

Fingerling Potatoes with Fenugreek

I came across this intriguing recipe while browsing through Dhivya’s massive Potato Fe(a)st Event atDK’s Culinary Bazaar earlier this month. It came from Eskay at A Bon Vivant’s Chow Chronicle and she called it Fenugreek’ed Potatoes, named after the defining herb in the recipe. Fenugreek is used as both a spice and an herb. As […]

Confetti Potato Salad

When we found a package of mixed new potatoes in the market, I couldn’t pass up the chance to play with the lively colors for thePotato Fe(a)st Event at DK’s Culinary Bazaar. Although my first instinct with new potatoes is always to roast them, I knew from past experience that roasting, while intensifying the flavor, […]