Potato

The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder.

This Spanish tortilla recipe might not be traditional, but hey, desperate times call for...yeah, you know.

You see a side dish, I see dinner in a bowl.

Can’t decide if you’re in the mood for egg salad or potato salad? How about both—with bacon?

There’s walnut dressing and sour cream and room for our relationship to grow.

Flour Tortilla. Bacon. Eggs. Potatoes. Cheese. These are the things that make or break the most portable breakfast around.

That three-ingredient sauce can go on anything. Double batch = necessary.

You don't have to be Irish to appreciate corned beef, cabbage, and a good, hearty stout. This roundup of our favorite Irish recipes makes us wish it was St. Patrick's Day all year long.

Each component in this sweet potato sandwich recipe is seasoned really well, which makes everything pop.

Serve with trout roe, live your best life.

These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce, and dinner is ready in about half an hour.

This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

When dinner is this flavorful and satisfying, next-day lunch leftovers are a dream come true.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Put your food processor to use for pie crust, hummus, hash browns, and more.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.

Everything you need to reach mashed potato nirvana.

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

The ultimate comfort food. Make this recipe your own depending on what you’ve got in the house. 

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.