November-December 2016

Magazine > November-December 2016

    Stories in this Issue

    RECIPES

    Mouthwatering Mexican-style tamale spheres made with Idaho® Potato tamale dough.
    This devilishly delicious vegan starter is a tasty twist on the beloved, classic egg recipe, complete with a mustardy mashed Idaho® Potato filling and tangy tomato jam topping.
    These Idaho® Fingerling Potatoes are roasted and pressed flat on a hot skillet, then topped with a thick and zesty homemade BBQ Butter.

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