Potato

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.

Leftover pasta. Leftover curry. Leftover fried chicken. We break it all down.

You don't need to eat roasted vegetables hot. Use them as a salad or dipping agent.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

A loaded potato waffle is in your future. Yes, your future looks good.

Steak fries don't deserve to be called fries.

Because the fat is flavoring the waffles, look for high-quality, smoked deli bacon. 

If you want yours soft in the middle, shave a minute or two off the cooking time. 

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

The potato masher might be the most under-utilized tool in your kitchen.

Japanese sweet potatoes are starchier than yams and worth seeking out (Whole Foods should have them).