Search

With a base that is made of milk or cream, this soup is a hearty and mildly flavorful type of soup. Unless Cream of Potato is seasoned with a greater variety of ingredients than just potatoes, it may be slightly bland for some appetites.

A smaller oval-shaped potato with a purplish black outer skin and vivid purple, dense inner meat. The odd colored meat adds a distinctive look to any dish.

The Japanese Sweet, which may also be referred to as a Japanese yam, an Oriental, Kotobuki, Satsuma Imo, or Satsumaimo, is a variety of potato that is common in Japan and is now grown in the U.

A casserole dish prepared by layering slices of potatoes with a cream sauce. This type of dish is also used for foods other than potatoes.

A typical type of Chowder that is made with a greater abundance of solid ingredients than liquid ingredients.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

A snack food that is a potato sliced very thin and then deep-fat fried, which is also known as a "saratoga chip." They come in many different varieties that include different flavors, and textures.

A combination of ingredients that go together well make this type of soup similar but a more savory version of a traditional potato soup.

A milk and/or broth-based soup made from the flesh of orange Sweet Potatoes. Typically, this soup contains bits of onion and garlic cooked in a chicken broth that is mixed with milk, yogurt or half-and-half as a base.

A kitchen utensil used to reduce whole soft foods, such as cooked potatoes and carrots into smaller bits.

A variety of parsley, also known as Flat Leaf Parsley, that has dark green flat leaves and a somewhat strong peppery flavor that is more intense than other varieties of Parsley.

A Korean noodle made from sweet potato starch. It is a thin long, translucent noodle with a chewy texture.

A term applied to a traditional French potato dish from the Dauphine in Savoy region, near the Italian border.

A type of vegetable considered to be a pumpkin and squash heirloom variety that is often used as a decorative squash rather than an eating squash.

A small potato dough dumpling that is Italian in origin. Cooked in boiling water and served with butter and Parmesan cheese or a variety of sauces, gnocchi can also be chilled, sliced, and then fried or baked.

A food item that has several versions from several different countries. To some, a Rissole consists of small round patties or balls of finely minced meat, fish, shellfish, or potatoes which are often combined or coated with breadcrumbs to be partially cooked prior to being fried in butter so they become golden brown and crisp textured.

An Italian fresh pork sausage that has a creamy, mild flavor. It is usually produced in links under a foot long with a diameter of nearly three inches.

A type of dumpling-like noodle dish in which the dumplings are filled with various ingredients, such as ground meats or cheese.

A variety of parsley, also known as Italian parsley that has dark green flat leaves and a somewhat strong peppery flavor.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.