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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking
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In a medium saucepan, place potatoes in enough water to cover, add salt. Cook over medium heat, until fork tender, about 15 minutes. Meanwhile, in a medium skillet, heat margarine or butter over medium-high heat. Add onion and cook until onion is softened, about 5 minutes. Stir in curry powder and honey, cook about one minute. Drain potatoes; toss potatoes and peas into skillet to coat with onion and curry mixture. Serve Hot.