Pass the potatoes

Pass the potatoes

French fries are one of a kid’s favorite things to eat. But there’s a whole lot more that can be made from delicious, nutritious potatoes. Recipes, including one for Roasted Campfire Pockets (above), on C2.

Sauces and rubs

“Top Chef” winner Stephanie Izard expands her culinary empire beyond Chicago restaurants (Girl & the Goat, Little Goat) and a cookbook with The Flavor trio of sauces (The Chee, The Marinade, The Saute) and rubs (No. 1 and No. 2).

The Chee gets umami from fish sauce, fire from chilies and ginger. Tasters liked the condiment’s savory quality, and found it played well with grilled meats and roasted veggies.

Rub No. 1 is herb-rich. No. 2, dubbed Masala, taps cloves, chilies, star anise and more for its personality.

Izard also makes preserves (refrigerated and only available in the Little Goat shop), including addictive pickled onions and a harissa; $5 each.

A 16-ounce jar of sauce starts at $9.75; 2-ounce tin of rub is $6.

For more information, visit shop.girlandthegoat.com.

New spiced nuts

Pistachio munchers will enjoy adding a little variety to their snacking with the nuts spiced by the folks at Wonderful Pistachios.

The Salt & Pepper version was a favorite with tasters.

The Sweet Chili got a thumbs-up as well.

Grab about a half cup, snap off the shells and your munching counts for 160 calories.

A 7-ounce bag is $4.99.

A store locator is at getcrackin.com.

Combined dispatches