Author: chefalice

This decadent, layered pie begins with a fat layer of mashed potatoes, a layer of mozzarella, a big layer of sautéed sausage, peppers, and onions, and is finished with more mozzarella. Hearty and comforting, it’s like an Italian/American potato and cheese lasagna and requires a lot less work.

The thin skins of these waxy, slightly sweet, dense potatoes (you can substitute red or white varieties), pop with a gentle smash from the masher after they are braised to tenderness in stock. Browning in butter on both sides before drizzling with fresh rosemary and smoky Gouda cheese for a quick, bubbly broil add an inviting crunch factor and gooey cheese to every bite. Reminiscent of particularly indulgent potato skins, they are lovely with pork chops or roasted chicken.

Pink flecks of canned salmon and green spots of fresh chives wink fresh spring spunk and flavor into this beautiful bowl of spuds.

A French institution, made lighter here with the merest hint of oil, just enough pancetta for flavor, and less than half a bottle of white wine. And it still tastes heavenly, promise.

The sourness of this pork curry depends on mango used, Serve with plain rice, a vegetable dish and salad.

The natural sweetness of crab and onion is complemented by the sour tang of tamarind and the aroma of garam masap.