The Eyes of March: Cooking with Potatoes, Onions and Dill

By Rachel Jones & Samantha Casale / Photography By Michael Fornataro | Last Updated March 01, 2015
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Potatoes, Onions and Dill

I think you can make an entire food pyramid out of potatoes.

You’ve got your mashed and smashed; scalloped and baked; and, of course, French fries. They even speak to family traditions, in the forms of pierogi, gnocchi, and latkas. And, with St. Patrick’s Day serving up all things Irish, we have even more of a reason to celebrate these beloved spuds this month.

Check out how three local chefs took the tubers to new levels with the addition of onions and dill.

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