I recently published a list called "5 New Mashed Potato Recipes to Match with Your Favorite Meals." The usual role of the humble mashed potato is that of a simply seasoned side dish, made to support a more boldly seasoned main course. Here, we've flipped the script, and given you mashed potatoes ready to play the starring role.

For many this is culinary sacrilege. Mashed potatoes are supposed to be simple and comforting, and that's just the way it is. Some purists even will argue against pepper! But, what could be wrong with serving a nice, simply seasoned pork chop next to full flavored sweet onion and sage mashed potatoes?

Anyway, the only way to know for sure is to try all 5 recipes, and decide for yourself. Enjoy!

Photo © Flickr user VirtualErn

No, of course I don't love beets! Who does? Okay, I know some of you do, and would eat them no matter how they are prepared. But, for most of us, hearing the words, "beet salad" brings memories of canned, pickled beets glowing on our school lunch trays. This roasted beet and arugula salad with goat cheese is the complete opposite.

This is a great spring salad. The real secret is roasting the beets, which intensifies the sweet, earthy flavors. The other trick is using golden beets, who's sunny hue will not remind you of those untouched beets from years past. This salad is hearty enough to serve as a main course, but also works perfectly as a side dish. Enjoy!

Photo © John Mitzewich

Are you running out of things to serve chicken breast on, or next to? This is a very common problem that we chefs call, "repetitious side-dish syndrome." If you are suffering from R.S.S., you need to try this delicious garlic and herb chicken breast on lentil and arugula salad.

Arugula is a wonderfully peppery green that's become very easy to find, cleaned and neatly bagged, in all major American supermarkets. It's very popular in Europe, where it's called "rocket," due to its bright flavor, and/or the fact that it's been considered an aphrodisiac since Roman times.

The combination of the spicy lettuce, and earthy lentils, makes a delicious and nutritious bed for the grilled garlic herb chicken breasts. Enjoy!

Need more cures for "repetitious side-dish syndrome?" Try these other ideas:
Roasted Asparagus with Toasted Hazelnuts
California Coleslaw
5 Spice Carrots

Photo © John Mitzewich

Every year, on the first Saturday in May, America's most famous horse race, the Kentucky Derby is held at Churchill Downs in Louisville, Kentucky. For horse racing fans, it is the Superbowl, Mardi Gras, and New Year's Eve all rolling into one.

While I do enjoy the "most exciting two minutes in sports," as it's called, what I like even better is the area's famous Kentucky bourbon chocolate walnut pie! One of America's most famous pies, this heavenly concoction, known locally as "Derby Pie," was made famous by the Melrose Inn, in nearby Prospect, Kentucky.

You'll notice my version of this pie isn't called "Derby Pie." That's because the name "Derby Pie" is trademarked, and the owners are very aggressive protecting the name, having filed and won several lawsuits over the years. I was going to call it, "I Can’t Believe it's Not Derby Pie," but then I would have probably been sued by two companies!

Pie Photo © Flickr user babyparentinguide
Track Photo © Flickr user RNHurt

A survey by the Qdoba Mexican Grill indicates that almost one-third of Americans celebrate the Cinco de Mayo holiday by eating Mexican food. And, according to a recent Mexican food personality study, what you choose to eat can give insight into your personality and help predict whom you’re most compatible with.

The Qdoba Q-dentity Study was conducted by Dr. Alan Hirsch, Director of the Smell & Taste Treatment and Research Foundation. He found that "preferences for Mexican foods like tacos, burritos and quesadillas can indicate very specific and unique personality traits."

They matched 6 popular items to 6 personality types. Here's a brief summary of their findings:

Taco: People who prefer tacos are conscientious and perfectionists and are ideal workers.

Quesadilla: A dependable and true friend, those who prefer quesadillas are content being one of the crowd; they are loyal followers more than leaders.

Chips and Salsa: These people are aggressive, successful, achievement-orientated, and natural leaders.

Burrito: Burrito lovers are dramatic and love being the center of attention. They crave novelty, excitement and stimulation, and are seductive and flirtatious in romance and gregarious, witty, and charming in social situations.

Taco Salad: People who prefer taco salads are easy going, well-adjusted, empathic, understanding, and are a perfect spouse, parent, and ideal friend.

Nachos: Finally, people who prefer nachos are shy, quiet, reserved and introverted. They are secure enough about their own identity that, to a great extent, they are oblivious to what others think of them.

Do these traits fit your tastes? I usually order the combo plate, so I wonder what that says? You can visit the Qdoba Q-dentity Study website for more detailed information.

I'm not sure what the following Mexican-influenced American recipes say about your personality, but I do know they taste great, which means you would be smart to try them!
World's Easiest Chili Verde - Green Pork Stew
Spicy Lime and Chipotle Chicken Breasts
How to Make Chimichangas - Video Recipe

Photo © Flickr user pointshoot

Of course I'm speaking of a delicious wild boar sausage speared on a bamboo skewer along with a Syrah-poached black mission fig. I just returned to San Francisco after a wonderful weekend pairing food and wine at "Passport to Dry Creek Valley,” which is an annual event showing off the wines and vineyards of this beautiful Northern California wine region.

I created this fig and sausage skewer to be paired with a superb Syrah from the Frick winery. It was a heavenly combination; the dried mission figs, poached in syrup made from the same Syrah, complimented the subtle gaminess of the wild boar beautifully. While you may not be able to use wild boar, this recipe will work nicely with almost any pork sausage. Enjoy!

Photo © John Mitzewich

I know it's still weeks away, but before you make reservations at an over-priced, mediocre brunch restaurant, check out this easy, colorful and tasty Mother's Day menu. Sure, your previous attempts at cooking Mother's Day brunch may not have gone that well. But don’t let "that time the fire department showed up," deter you from giving it another shot.

This menu is specially designed for someone with less than mom-like cooking skills. The main dish is an easy baked omelet called a "frittata," that even a novice cook can pull off. The other secret weapon is starting the menu with a nice Mimosa; a traditional cocktail made with orange juice and champagne. While it may not improve your cooking skills, it may enhance your mother's enjoyment of your results. Enjoy!

Photo © Flickr user theogeo

You may have noticed a certain "spike" in asparagus recipes lately. Well, what can I say? It's spring, and the asparagus around here has been looking too lovely not to use. Besides, it's Earth Day, and what better way to celebrate than with a delicious casserole brightened with bunches of this beautiful green vegetable.

I don't always blanch asparagus before cooking with it, especially if I'm grilling or roasting it. But, in this recipe the quick dip in boiling water is necessary to lock in that beautiful green color, so it remains vibrant even after 30 minutes of baking. This casserole recipe is also a perfect way to use up that leftover chicken. Enjoy!

For more asparagus recipes and ideas, check out:
Check out About's Cooking for Two's beautiful asparagus recipe photo gallery.
6 more of my favorite spring asparagus recipes.

Photo © John Mitzewich

I just posted a delicious seared scallops with asparagus recipe, which got me thinking about how we usually pair these two ingredients. The typical American plate of food is a study in separation. The protein, starch, and vegetable each getting their own space, and a strict "no trespassing" edict is fully enforced.

Maybe this is somehow embedded in our culinary DNA, since many of us, as kids, would loudly protest any infiltration of one ingredient into another…"Mom, the beans are touching the potatoes!!!"

Now, there's nothing wrong with a pile of beautifully seared scallops sitting neatly next to a perfectly stacked portion of asparagus. But, I believe this recipe is an example of the whole being greater than the sum of the parts. Maybe that's why we enjoy the occasional venture into Asian cuisine so much; as it gives us an excuse to enjoy food without the usual borders.

Special thanks to Meryl, and her My Little World of Food blog, where this recipe was discovered. Enjoy!

Photo © Meryl Paul

While making this creamy cheesy asparagus pizza, I was reminded of growing up in western New York, and looking at the thin crust of winter's last snow dotted with fresh green growth breaking through to soak up the spring sun.

On this delicious spring pizza the role of snow is played by a simple white sauce. Fresh pieces of bright green asparagus are planted on top, and the whole thing is covered with grated white cheddar and Parmesan. Forget the metaphorical aspect, this is simply a great slice of pizza.

If you normally use store-bough dough, why not give this homemade pizza dough recipe a try. It's not that hard, and you will discover the wonderfully therapeutic effects of kneading dough. Enjoy!

Photo © John Mitzewich