Potato

Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

Frying ukoy the Bad Saint way is a very active process­—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.

This ingenious way to prepare sweet potatoes will make you take back every bad word you ever said about them. This recipe is from Lord Stanley, one of the Hot 10, America's Best New Restaurants 2016.

Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. 

Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.

There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.

Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

We’ve included Gyngell’s recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.

Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.

From delicately sweet palmier cookies to hearty tots, these videos will show you how to satisfy any snack craving.

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.

Potato on potato action here—the chips add welcome crunch to a refreshingly mayo-free salad.

A dinner-friendly riff on a bagel with lox and cream cheese. If you’re not feeling the smoked salmon, simply omit it. 

Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.

If it looks good at the market, it will be good in this salad.

Watch and learn: These 3 potato dishes are so easy they practically make themselves.

This sandwich alone is worth the trip to this five-table restaurant in the western suburbs of Chicago.

Why choose between boiled or fried? The key to these pierogies is doing both. 

Meet Shelly West, our Readers' Choice Week winner for best vegetarian main dish.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

Potatoes don't own the gratin game: These hearty casseroles are made with some unexpected (but just as delicious) ingredients.

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.