It’s just a fact. If you don’t love these, it’s over between us. The dialogue will stop. Okay, it’s been sort of one-sided up until now anyway, but these potatoes are defining. They are comforting. They are easy. I’ve been cooking them for years. Believe me, they taste fabulous. You will thank me later.
I can eat these potatoes three times a day. But they are meant for dinner. Still, I bring this up because the potato is one of the few vegetables that people feel comfortable with in the early morning hours. Most people hear the word eggplant and see the sunrise and feel the need to go back to bed. Which is to say, you can make these potatoes for dinner and reheat them in the morning in a skillet with your scrambled eggs and we have what is known as a slice of heaven. This is not something most people want to do with eggplant parm.
Which leads me to mustard. An underachiever. In so many ways.
Now we know, from experience, that the potato is simply a vehicle for a sauce, an oil, or a spice.
This recipe takes advantage of all three propositions.
It was a two-line email—the kind that makes you sit up and think—because it addressed an issue faced daily by millions of grill masters around Planet Barbecue:
I seldom watch football. But, I never pass up a Super Bowl party. It’s not the football game that lures me. It’s the food. Super Bowl Sunday is one of the best food days of the year. While the football fans hoot and holler, you’ll find me dipping chips, nibbling spicy chicken wings, loading up a bowl of chili with lots of toppings, slipping sliders onto my plate and maybe grabbing a slice of pizza.
What is better than good old-fashioned sausage gravy over buttermilk biscuits. This recipe for sausage gravy goes perfectly with the 
For a lazy summer afternoon, tiramisu is the perfect pick-me-up. Its literal translation is pick me up (tira mi su). Tiramisu is one of those desserts that has as many different versions as there are mothers in Italy.