Cooking Light, October 2013 page 102

December 07, 2012
Photo: Raymond Hom; Styling: Pamela Duncan Silver
Since multiple recipes appear on page 102, select the one(s) you want to save, share or create a shopping list for, here.
Start Slideshow

1 of 2

Mashed Potato Casserole

Photo: Raymond Hom; Styling: Pamela Duncan Silver
Mashed Potato Casserole Recipe
The combination of buttery Yukon gold and fluffy baking potatoes offers richness and a nice contrast both in flavor and texture. If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.
Advertisement
Advertisement

2 of 2

Bistro Roast Chicken

Photo: Raymond Hom; Styling: Pamela Duncan Silver
Bistro Roast Chicken Recipe
Fresh herbs, butter, and Dijon mustard provide big flavor in this simple roast chicken. It first cooks breast side down, then is turned over to finish cooking. This method ensures moist breast meat. Look for a bird labeled "roasting chicken" or "roaster"—these usually have more meat and are more tender than broiler-fryers.
Replay gallery

Share the Gallery

Up Next