Recipe of the Week

Main Ingredient - Potato
Created by Elizabeth Karmel

This German potato salad comes from Kirsten, The hot bacon-vinegar dressing is a refreshing change from the more common “American-style” salad that is often heavy with mayonnaise.

Created by Elizabeth Karmel

One bite of this potato salad brings me back to my childhood where my Georgia-born grandmother would sit at the kitchen table peeling and dicing what seemed like a mountain of potatoes while they were still piping hot so they’d absorb more of the flavor of the dressing. As an adult cook I look back and realize that she “cooked” more sitting than standing. She would usually drizzle some of the juice from her (sweet) bread and butter pickles to season the dressing, but since I don’t make homemade pickles, I use only apple cider vinegar. If you do make your own pickles, follow her lead and use half pickle juice, half vinegar. This recipe is best made the day before.

Created by Elizabeth Karmel

If you want this salad to truly shine, you need new, meaning young, freshly dug potatoes, but any smallish red-skinned spuds will do as long as you parboil them first. Cut them into 1-inch chunks and boil in salted water for 4 to 5 minutes, until they start to soften. Freshly dug new potatoes don't need to be precooked.


Created by Elizabeth Karmel

This is one of the first “unusual” foods that I tried nearly a decade ago. Since then, it has become commonplace for me and hundreds of people that I’ve encouraged to make it. But it is still one of my top-ten all time favorites. Although, they take a while to cook, resist the urge to pre-cook the potatoes. They are sooo much better cooked entirely on the grill.

Created by Elizabeth Karmel

This is best served warm or at room temperature. If you make it the day before, take it out of the refrigerator and let it come up to room temperature before serving.

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Created by Elizabeth Karmel
Created by Elizabeth Karmel

Much as I love mashed white potatoes, my favourite "potato" is the sweet  variety.

I've been cooking and eating sweet potatoes as long as I can remember. And  when I found out that they were loaded with vitamins and other good-for-you  stuff like fiber, I immediately thought... Here's a great excuse to eat sweet  potato pie!

Kidding aside, sweet potatoes are just as good if not better than traditional  baking potatoes in savory applications. My favourite one-bowl meal in winter is  a loaded baked potato. And I often make it with sweet potatoes.

Around 5 p.m., I throw the potatoes in a 350 F oven. I find that a lower oven  temperature keeps the skin from falling apart, allowing you to split the potato  in half and load it up! However, it does take twice as long for the potatoes to  cook.

This year, I have been topping my potato with sauteed kale, which not only  looks stunning — all that orange and green — but also is a perfect complement to  the sweet "meaty" potato.

But that's not all. I also roast garlic and make it into a paste to flavour  the potato, folding in just a touch of butter and a pinch of sage. I scoop out  half of the potato, mix it all together, add half the cheese and put it back  into the shells like you would a twice-baked potato. At this point, the recipe  can be made in advance and re-heated another day.

Just before serving, you sprinkle on more cheese, add a healthy spoonful of  the sauteed kale and, if you like, top with toasted pumpkin seeds for a welcome  crunch. If you don't like kale, you can saute spinach instead. And while I have  specified fontina and Gruyere for the cheeses, Parmesan, cheddar and mozzarella  are great, too.

I generally make this loaded potato a "meatless meal," but you could easily  add leftover or rotisserie chicken.

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Created by kirstenpa

My good friend Kirsten makes this recipe with her Mom (irene) every year for Christmas Eve.  Her family has been making this recipe for 5 generations.  Enjoy!

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Created by Elizabeth Karmel

This recipe won the Southern Foodways Alliance First (and most likely only) Coleslaw and Potato Salad Invitation and It was submitted by Blair Hobbs

Created by Elizabeth Karmel
Created by Elizabeth Karmel
Created by Elizabeth Karmel

A few weeks ago, I was in Dallas and since I am always on the lookout for new barbecue joints, I took the recommendation of a friend and went to visit Mike Anderson’s.  I wasn’t familiar with this Dallas institution and so when I arrived at 2:00 p.m., they had just shut their doors.   The restaurant serves lunch everyday and that’s it.  We were out-of-luck, but Mike and his wife were nice enough to open the doors, offer us a beer and talk about their ‘Que.  The restaurant has been in operation more than 20 years and serves all kinds of barbecue and home-style sides.  But the thing that I was most curious about was their “Monster Potatoes.”  Mike told me that they had served 500 potatoes on this regular Friday—in addition to all the other barbecue offerings.  That blew me away…and started my craving for a Texas Monster Potato.  The stuffed baked potatoes are made using 2-pound potatoes that are about 7-8 inches long and about 4-inches wide.  At Mike Anderson’s they are split and stuffed with every imaginable combination of cheese and sour cream, bacon, onions, jalapenos, olives etc. and then topped with chopped beef, pork, chicken, ham, sausage, etc. and a healthy dose of barbecue sauce. I couldn’t decide if I thought that sounded heavenly or a little too much, but I was intrigued. 

Fast forward to this week, I went to Austin to speak (and visit my buddies) at the National Barbecue Conference.  We took a tour of some of Austin’s finest BBQ restaurants and low and behold, Smokey Mo’s Bar B Que had a big ole stuffed baked potato!  I couldn’t wait to try it.  The counter person suggested I try the potato with their chopped smoked turkey.  In a blink of an eye, they presented me with a steaming baked potato, split and stuffed with a tower of butter, sour cream, cheddar cheese, chopped scallions and the silkiest, moistest, smoked turkey that I have ever eaten.  The trick is to put enough of each topping on the potato so that you can taste everything with each bite, but not so much that you drown out the potato.  I am sure there is a fine line here but Smokey Mo’s hit it with perfection.  The heat of the hot potato melts the butter and cheese and warms the meat.  The fluffy potato takes the place of bread and when you get a bite with a little bit of everything, the raw crunch of the scallion mixed with the richness of the potato, cheese, butter and sour cream make a perfect bed for the smoky toothsome meat.  I shared this potato with my table and we still couldn’t eat all of it.  I preferred the purity of all the flavors without the sauce, but I was in the minority—everyone else loved slathering the Monster with loads of Mo’s spicy barbecue sauce!  I used to dream of brisket and sausage when I went to Texas, but now it is the Monster Potato that is at the head of my list!  

Created by Elizabeth Karmel

This stuffed potato is the most basic and similar to the one that Elizabeth had at Mo’s. Use this recipe as a point of departure and add all your favorite toppings. This recipe is for 1 potato, double it as many times as you need to feed your crowd. You can also use the baked potato as the base for killer nachos.

Created by Elizabeth Karmel

One doesn’t consider potatoes when thinking of common pizza toppings. And that’s because this pizza is anything but common. We’ve riffed off the classic French tarte aux pommes de terre to create a pizza that is pure gold.

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Created by Elizabeth Karmel

One doesn’t consider potatoes when thinking of common pizza toppings. And that’s because this pizza is anything but common. We’ve riffed off the classic French tarte aux pommes de terre to create a pizza that is pure gold.

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hi elizabeth3
a food fanatic and the Grill Girl from North Carolina who has seasoned, basted and tasted my way across the country. Please join me on my non-stop, culinary journey...


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