Our friend Brian Beadle is kind of a finicky eater -- he’s a meat and potatoes man. You could say he is sort of a "spuds specialist." His mashed potato recipe is fairly standard but his trick is to slip tiny pats of cold butter down into and throughout the hot potatoes when they are in their serving dish. The butter melts into hidden pools buried deep in the mashed potatoes to be discovered with each delicious forkful.
Canal House Cooks Every Day by Hamilton & Hirsheimer, Andrews McMeel 2012.
The city of Samarkand is on the storied Silk Road, but off the beaten path for many tourists. Caroline Eden and Eleanor Ford make the case for the ancient Uzbek city's food and culture in their new book, Samarkand: Recipes & Stories from Central Asia & The Caucasus. They spoke with Lynne Rossetto Kasper about it.