Potato

The secret ingredient for succulent chicken thighs? Humble mayonnaise, which encourages browning.

Coconut oil and milk are the magic ingredients in this sweet potato recipe.

We would eat pretty much anything topped with mashed potatoes.

A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.

Adding water is key to a smooth and spoonable consistency.

Adding turmeric to the poaching liquid in this breakfast bowl recipe imparts a deep golden hue to the egg.

Remember that thing about not putting acid on raw meat? This charred chicken recipe doesn’t abide by that rule, and now that we've tried it, we don’t, either.

This recipe is also good with clams, shrimp, or any other quick-cooking seafood you’re in the mood for.

These were the recipes you loved the most in 2016, from potatoes to chicken parm.

The easy weekend brunch dish for times when guests show up at your door (and you completely forgot)

It’s not about the potatoes—it’s what you do to the potatoes. In this recipe, precook them until they’re tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them become their best selves.

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

Here's exactly what you'll need to pick up at the grocery store for a successful 36 hour Thanksgiving dinner.

Oh, you want life-changing mashed potatoes? Yeah, we have those.

Brown butter and rosemary are the ultimate, timeless pairing for sweet potatoes. Making your own breadcrumbs from sourdough bread shoots this recipe into all-star status, but using store-bought in a pinch is perfectly fine too.

The game-changer in this mashed potatoes recipe is the schmaltz, which lends chicken-infused richness to the world’s greatest side dish. If you can’t find it, substitute duck fat, rendered bacon fat, or just good ol' butter.

If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. Makes a terrific appetizer!

Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.

We tested this pie recipe with canned sweet potatoes, but it just wasn’t as good. Go fresh or go home.

Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.

It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.