It is excellent as an hors d’œuvre with vegetable crudités or crackers.
It freezes beautifully, so make both and put one in the freezer for later.
Adapted from chefs Gilles and Adriana Roche of Gourmandissimo in Caledon East.
Gillian’s heirloom potatoes from The New Farm are perfect for her potato salad.
This salsa has become a hit at the Inglewood Farmers’ Market during strawberry season.
This soup is a variation on traditional vichyssoise, a cold potato-leek soup.
This recipe is based on a classic salad created by the eminent French chef, Jacques Pépin.
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