At Greens, a vegetarian restaurant in San Francisco, Executive Chef Katie Reicher waits eagerly each year for the potaotes to come in from the farm, Green Gulch.

The rich dish, created at the Vesuvio Restaurant, consists of crispy chicken, white wine, and potatoes braised in a garlic-wine sauce with lemon. The brightness of the wine and lemon balance the ...

Boulangère potatoes: Cut each potato into 1½-inch slices ... Carefully pour off any excess fat from the pan, then add the garlic and onion. Season with salt and pepper and cook, stirring ...

Stir in celery, garlic, tomato paste, bay leaf ... Bring to a boil. Set aside. For the sweet potatoes: Wash potatoes and cut into 1-1/2" slices. Place slices in saucepan in 1 layer, cover with cold ...

Serve braised goat with fuchsia berry chutney ... In a small saucepot, combine butter and garlic and warm gently. 19. Remove potatoes from heat and immediately peel them. 20.

Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves ...

creamy sweet potatoes, and a custom-blended curry powder that's served over fonio to soak up the deeply flavorful sauce. Tender braised lamb shanks are served with a fresh herb salad featuring pea ...

Sear chicken until browned on both sides, about 3 minutes-per side. Remove from heat. Add wine, garlic with clove side facing down, and sage. Cover and place in the oven. Braise for 2 hours.