What is the harvest like this year?
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The folks over at Good Housekeeping have some strong feelings on what fast food operators should be feeding kids these days.
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We operate a restaurant in an area where people demand healthy choices on their menu. Do you have any suggestions?
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What can I do with my leftover baked potatoes?
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Even though your customers have opted not to lug that bag of charcoal out and fire up the grill themselves, they’re probably still craving that hot-off-the-grill taste. Since you’ve probably got your grill going for steaks, chicken and chops, why stop there?
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Why are restaurants still wrapping their potatoes in foil?
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My family is not that keen on cornbread stuffing for the turkey, and I can’t find the recipe that the Idaho Potato Commission, posted once about using potatoes for stuffing. Any thoughts?
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I know Thanksgiving is a popular time to serve Turkey and Christmas hams and are what many people request for Christmas. My husband is a beef and potatoes kind of guy. Got any ideas?
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I know my single oven is going to be full, full, full. Do you have any recommendations for a simple mashed potato recipe that can be done ahead of time and kept warm in a slow cooker or crock-pot?
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I need to make Jansson's Temptation (a Swedish version of scalloped potatoes) for a group of 70+ as a part of a holiday dinner. Can scalloped potatoes be frozen before baking (or at least refrigerated), to allow me to put this dish together a few days before serving?
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