Recipe: Southern Smashed Potato Salad — Side Dish Recipes from The Kitchn

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Everyone's mother has a signature potato salad recipe, at least in the South it seems. I've got about four versions I rotate between, including an Ina Garten recipe that uses whole-grain mustard, and my mother-in-law's recipe with Greek yogurt and plenty of chives.

With warmer weather promising lots of potential potlucks and barbecues, I decided it was high time I came up with my own signature potato salad.


Recipe: Barbecue Shredded Chicken — Recipes from The Kitchn

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Shredded meat — beef, pork, or chicken — is one of the most versatile dinner elements you can imagine! Cook up a few pounds to stash in the freezer, then dole it out for weeknight meals all month long. Or make a huge batch and feed a whole crowd of people in one go.

Today, let's talk chicken: Simple, inexpensive, and relatively quick, chicken has some advantages over the heavier beef and pork. Here's how to make a batch of tender and delicious pulled chicken in the oven — or your slow cooker!


How To Bake a Potato in the Oven — Cooking Lessons from The Kitchn

The perfect baked potato is crispy on the outside and pillowy in the middle. Cracked open and still steaming, it's ready to receive anything from a sprinkle of cheese to last night's stew. Here's how to make one.


How To Make a Zuni Café Roasted Chicken at Home — Cooking Lessons from The Kitchn

There may be a million ways to roast a chicken, but there is one in particular that truly stands head and shoulders above the rest: the Zuni chicken. This method was originally developed by Judy Rodgers for her San Francisco restaurant The Zuni Cafe, but it has since traveled far beyond that kitchen. It involves salting the chicken days ahead and flipping it a few times during roasting, but the extra TLC is worth it. Simply put, this makes one of the best roast chickens ever.


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