I love a regional food debate—soda versus pop; Maine versus Connecticut lobster rolls; and, growing up in South New Jersey, the one I heard most often, hoagie versus sub. I enjoy respectful food ...

This article may contain affiliate links that Microsoft and/or the publisher may receive a commission from if you buy a product or service through those links. Recently, as I was researching how to ...

Served to President Clinton at a heads of state dinner, September 2000 — -- Serves: 8 To prepare the mousseline: Put the potatoes in a saucepan, cover with cold water and add the Kosher salt.

RECIPE DESCRIPTION: New Bedford Sea Scallops, crusted in Portuguese chouriço, and seared. Served with white sweet potatoes, sweet oranges, and a Portuguese “Molho Cru”. SERVINGS IN THIS RECIPE 4 ...

Some of us call them potato scallops, and others call them potato cakes. We’re a funny mob, aren’t we? But generally it’s agreed that these battered beauties are best served heavily salted, with a ...