Potato

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Yeah, escargot is on the list.

Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack.

A little bit of coconut oil make this curried hummus a complete dream.

If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

This is a great roast to knock out in the morning.

A savory take on classic miso soup.

If you’re spice-averse, just leave the chiles out!

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.

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.

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

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.

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)

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.

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.