Potato

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.

The classic Pecorino and black pepper combination is delicious on way more than pasta. Try it on veg and rice, too.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

Here's how to buy, store, and cook with potatoes, in season in December.

Celebrate the most delicious of Hanukkah miracles—crispy potato pancakes, obviously—with a spirited cocktail party.

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it’s fatty and shreddable, it will make a good hash.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

Because the most celebrated meal of the year is also the most nerve-racking (and kitchen-cluttering and disaster-prone), you need a source you can rely on. Prepare to be prepared.

Sweet as candy and versatile, parsnips are so much more than pale carrots. Here's how we cook 'em all fall and winter long.

Chef Virgilio Martinez has seen 400+ varieties of potatoes, and he's got a thing or two to share about how we should treat them.

We never met a potato we didn't like. But we're seriously in love with these garlicky, crispy smashed spuds.

We transformed the regular hands-on skillet method to a very hands-off oven technique.