Basics & Beyond: The Mighty Tuber

Basics & Beyond: The Mighty Tuber

Mynor Rivera
Executive Chef

University of Chicago
Chicago, IL

“We make the Scalloped Potatoes with Stilton in advance, so we add a little extra butter and milk just before serving, so it doesn't get dried out. The scalloped potatoes are served about four times a month for lunch and dinner.

“We also make twice-baked potatoes, and the kids love t

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.