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Potatoes ain’t just for mashin’, folks. They’re one of the most versatile ingredients in the realm of things you can eat, running the gamut from fluffy to waxy and back again. They're magic, basically.
Pasta maven Jenn Louis of Lincoln Restaurant in Portland, Oregon, has a serious way of making the much-loved potato sing. This time, she shows the Mighty Russet some love, lacing sorcetti dumplings with a sharp zing of mustard greens in a wintery lamb ragù.
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