These crispy, lacy potato pancakes are golden at the edges, tender inside and threaded with fresh parsley. Inspired by Jacques Pépin’s mother’s recipe and adapted the Glover Gardens way, they are made easier with a food processor and are just right with weisswurst, barbecue, brunch or a dollop of sour cream.

Skordalia is a magical Greek sauce with a “nectar of the gods” feel to it when you first experience it.

Lots of culinary discoveries and successes have been shared here, but sometimes it’s good to communicate about kitchen efforts that just aren’t worth it.

It’s not an original idea to make potato pancakes from leftover mashed potatoes, but we’re especially partial to this version here at Glover Gardens.

Garlicky Rosemary Potatoes: Just a few simple ingredients unite to become more than the sum of their parts in this versatile side dish.