Potato

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.

Don't blame us when you're suddenly ordering bulk bags of Better Made rainbow chips after reading this.

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.