All Hail the Humble Potato
From summer grilling packets and classic red potato salads to winter potato-and-fennel gratins and crispy homemade fries, hosts Liz and Jenabeth dive deep into their absolute favorite ingredient: the potato. They share essential tips on parboiling for the grill, distinguishing between scalloped and gratin dishes, and utilizing leftover clam boils into a quick weeknight chowder. Plus, stick around to hear about a nostalgic ice cream run to the UConn Dairy Bar, a dive into Cook’s Illustrated, and steps on how to start making your own homemade vanilla extract.
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The skinny
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