Baby potatoes (especially the new, early season ones) are so buttery, so creamy, so melt-in-the-mouth delicious. Best of all, they're one of the quickest and easiest sides to prepare.
This quick vegetarian recipe is one of the best vegetarian recipes I've ever made. It uses frozen tofu (an ideal way to extend the life of tofu's sell-by date) and is based upon a long-standing Lancaster County favorite, chicken corn soup. Enjoy!
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